Sponge Cake with Apples
Easy recipe for a sponge cake that is not overly sweet, fast to make, and pleasantly fluffy.
Servings: 12
Calories: 153kcal
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.
Notes
- I use a 10 inch springform pan which is most widely available here. If using a smaller pan increase the time to ensure that the middle is baked through. Use a toothpick, if necessary, to ensure the cake is ready.