EASY Sponge Cake with Apples
This sponge cake with apples is not overly sweet, is so easy to make, requires just four main ingredients, and is so fluffy and yummy.
Many Slavic people probably have their versions of this cake (also known as Biskvit or Бисквит) and this is the way my mom makes it. The sponge cake can also be made without apples and frosted using a cream.
I generally don’t like cakes with fruit in them – especially when the fruit is baked – but this is one of those cakes with fruit that I really-really like.
Definitely make this if you need a simple cake for some spontaneous guests:)
Sponge Cake with Apples VIDEO
Here is a short video on how to make this cake:
Ingredients for Sponge Cake with Apples
Eggs – 5 medium/large
Sugar – plain white sugar
Flour – I used all-purpose flour. Cake flour may also be used.
Apples – I used Braeburn Apples as they are widely available here in Germany. But any kind should work. I prefer more sour apples for this cake to offset the sweetness.
Powdered sugar – for sprinkling on finished cake
How to Make this Apple Sponge Cake
Preheat the oven to 390° F (200° C).
Line a 10 inch spring form cake pan with parchment paper and butter or oil the sides (makes it easier to take out the cake later).
Using a stand mixer, beat the eggs on medium/high speed for a minute or until they become lighter in color. Slowly add sugar and beat on high until the mixture becomes very light in colour (about 10 minutes).
Peel, core and slice the apples while the eggs are beating (this is where a stand mixer comes in very handy).
Once the eggs are pale-pale yellow, reduce the speed to lowest setting and slowly add the flour a bit at a time. Wait until the flour is incorporated before adding more. This process takes about 5 minutes.
Stop mixing as soon as all the flour is incorporated into the egg-sugar mixture.
Transfer the batter into the lined spring form pan.
Add the sliced apples to the cake by inserting them downward at an angle with one of the tips. Keep adding the slices until all are used up. Note that the slices will sink to the bottom during baking.
Bake the cake for 10 minutes. Then, reduce the temperature to 350°F (176°C) and bake for an additional 30 minutes.
Remove the cake from the oven and let cool for a few minutes.
Using a butter knife, loosen the edges of the cake and remove the spring form rim. Invert the cake onto a serving platter and let cool completely.
Sprinkle with powdered sugar before serving.
Tips and Tricks for Making
This cake rises because of the bubbles made when beating the eggs and the sugar. To avoid deflating the cake, do your best not to jostle it unnecessarily and do not over mix when adding the flour as you will lose bubbles in the process.
Recipe Variations
- Use a different fruit in the cake filling. Pears would make a good alternative here. Other fruits such as plums, cherries or apricots might also be good, but I have not tested that.
- Serve with a dollop of whipped cream instead of powdered sugar for a creamy alternative of this cake.
How to Store this Sponge Cake
Store this cake covered at room temperature for 1-2 days. If you store it longer than that it’s better to refrigerate as the combination of apples, eggs, and sugar does go bad after a while.
Recommended Tools
- Stand Mixer (I love my KitchenAid) – you can use a handheld mixer for this, but you do need to beat the eggs and sugar for a while so it might be a bit tiring. Also, using a stand mixer saves you some prep time as you can prepare the apples while the eggs are being beaten.
- Springform Cake pan – a spring form pan is the perfect pan to use with this cake as it comes out cleanly and perfectly. I have a 10 inch one as that is the most common size available in Germany.
More Recipes for Cakes
I‘m generally not big on cakes and sweets, so when I do eat some, I try to make them count (meaning they should taste good!). Here are some of our favourite cake recipes that I make time and time again:
Other Recipes
Looking for other desserts to make? Here are some of my other favorite desserts that are not cakes:
- German Mascarpone Dessert with Grapes
- Easy Tiramisu – No Eggs, Non-alcoholic
- Apple Rugelach (Rogaliki)
Lastly, if you make this Sponge Cake with Apples recipe, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Sponge Cake with Apples
Ingredients
- 5 Eggs
- 1 cup (200g) Sugar
- 1 ¼ cups (150g) cups Flour
- 2-3 Apples
- Powdered Sugar (for sprinkling)
Instructions
- Preheat the oven to 390° F (200° C). Line a 10 inch springform pan with parchment paper and butter the sides (optional, but makes it easier to take out cake later).
- Using a stand mixer, beat the eggs on medium/high speed until they become lighter in color. Slowly add sugar and beat on high until the mixture becomes very light in colour (about 10 minutes).
- Peel, core and slice the apples while the eggs are beating (if using a handheld mixer, prepare the apples before beating the eggs).
- Once the eggs are pale-pale yellow, reduce the speed to lowest setting and slowly add the flour a bit at a time. Wait until the flour is incorporated before adding more. Stop mixing as soon as all the flour is incorporated into the egg-sugar mixture.
- Transfer the batter into the lined springform pan. Add the sliced apples to the cake by inserting them downward at an angle with one of the tips. Keep adding the slices until all are used up. Note: the slices will sink to the bottom during baking.
- Bake the cake for 10 minutes. Then, reduce the temperature to 350° F (176° C) and bake for an additional 30 minutes.
- Remove the cake from the oven and let cool for a few minutes.
- Using a dull butter knife, loosen the edges of the cake and remove the springform rim. Invert the cake onto a serving platter and let cool completely.
- Sprinkle with powdered sugar before serving.