Apple Sponge Cake Recipe
There’s something truly special about the comforting aroma of apples baking in the oven. This Apple Sponge Cake recipe brings together the lightness of a fluffy sponge and the delightful sweetness of apple filling, making it a perfect dessert for any occasion. Whether you’re looking for a sweet treat to enjoy with your afternoon tea or a show-stopping cake for a family gathering, this recipe is sure to impress.
History
Did you know that Apple Sponge Cake, also known as “Sharlotka,” is a beloved dessert in many European countries, especially in Ukraine and Russia? Traditionally, it’s made with simple, everyday ingredients, reflecting its origins as a humble yet delicious treat. The cake’s name, “Sharlotka,” is said to be derived from “Charlotte,” a name commonly used for various apple-based desserts. Over the years, this cake has become a staple in many households, enjoyed for its ease of preparation and delightful flavour.
Serving Suggestions
This Apple Sponge Cake is incredibly versatile and pairs beautifully with a variety of accompaniments:
- Warm with Custard: Serve a generous slice warm from the oven with a drizzle of creamy custard.
- Cold with Cream: Enjoy a cool slice with a dollop of whipped cream for a refreshing dessert.
- A la Mode: Add a scoop of vanilla ice cream for a classic combination.
- Tea Time: Pair with a hot cup of tea or coffee for a delightful afternoon treat.
Storing Instructions
To keep your Apple Sponge Cake fresh:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and then in aluminium foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating Instructions
If you prefer to enjoy your Apple Sponge Cake warm:
- Oven: Preheat your oven to 160°C (320°F). Place a slice of cake on a baking tray and cover it with foil to prevent drying out. Warm in the oven for about 10-15 minutes.
- Microwave: Place a slice on a microwave-safe plate and heat on medium power for 20-30 seconds. Be careful not to overheat, as this can make the sponge rubbery.
Check out our other delicious dessert recipes here!
Conclusion
We’d love to hear how your Apple Sponge Cake turned out! Share your experiences in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and baking tips. Happy baking!
How to Make Apple Sponge Cake Recipe
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Apple Sponge Cake Recipe
Description
This Apple Sponge Cake is a delicious and easy-to-make dessert perfect for any occasion. Featuring a light and fluffy sponge with a delightful apple filling, this cake can be enjoyed warm with custard or cold with a cup of tea. Its versatility and irresistible flavour make it a favourite in any home.
Ingredients
For the Apple Filling:
For the Sponge Cake:
For Dusting:
Instructions
Preparation:
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Preheat the oven to 180°C (160°C fan) or gas mark 4.
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Line the base of the cake tin with baking parchment and lightly grease the sides with butter.
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Peel, core, and thinly slice the apples. Toss them with the lemon juice to prevent browning.
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Mix 50 g of caster sugar with the sultanas (if using) and lemon zest.
Making the Sponge:
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In a large mixing bowl, beat the butter and 100 g of caster sugar until light and fluffy.
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Add the egg and vanilla extract, and continue to beat until well combined.
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Sift the self-raising flour and baking powder together, then gradually fold into the butter mixture to form a stiff batter.
Assembling the Cake:
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Spoon half of the sponge mixture into the prepared cake tin and level it with a spatula.
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Evenly spread the sliced apples over the sponge layer. Sprinkle the sultana and sugar mixture over the apples.
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Cover with the remaining sponge mixture, spreading it as evenly as possible. It's okay if some apple pieces show through.
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Sprinkle the remaining 30 g of caster sugar over the top.
Baking:
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Bake in the preheated oven for 50-60 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
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Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Serving:
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Dust the cooled cake with powdered sugar before serving.
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Serve warm with custard or cream, or enjoy cold with a cup of tea.Dust the cooled cake with powdered sugar before serving.
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Serve warm with custard or cream, or enjoy cold with a cup of tea.
Equipment
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- Amount Per Serving
- Calories 280kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 50mg17%
- Sodium 100mg5%
- Potassium 150mg5%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 25g
- Protein 3g6%
- Vitamin A 300 IU
- Vitamin C 4 mg
- Calcium 40 mg
- Iron 1 mg
- Vitamin E 0.5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For best results, use tart apples like Bramley or Granny Smith, which hold their shape well during baking.
- If you prefer a sweeter cake, you can increase the amount of sugar slightly or use sweeter apple varieties.
- To make the cake extra moist, you can add a tablespoon of milk to the sponge batter.
- This cake can be easily adapted for those with dietary restrictions by substituting ingredients as needed (e.g., using a gluten-free flour blend or a dairy-free butter alternative).
Frequently Asked Questions
Yes, you can use any variety of apple, but tart apples like Bramley or Granny Smith are recommended for their flavour and texture.
No, the sultanas are optional. You can omit them or substitute with another dried fruit like raisins or currants if you prefer.
Yes, this cake can be made a day in advance. Just store it in an airtight container at room temperature or in the refrigerator.
You can make your own self-raising flour by combining 225 g of plain flour with 2 teaspoons of baking powder.
Tossing the sliced apples with lemon juice, as suggested in the recipe, will help prevent them from browning.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminium foil, or place it in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
If the top of the cake is browning too quickly, cover it loosely with aluminium foil and continue baking until done.
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Fiona O'Sullivan
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