How to bake the perfect autumnal apple sponge cake

Fluffy, soft cake layers and exquisite, not-too-sweet apples. The top of the apple cake is dusted with icing sugar, and I can already dive into the tasty essence of autumn. A large pan of this cake disappears faster than I can pull it out of the oven.

Apple cake on a sponge base is one of the most popular cakes. It not only tastes excellent but is also easy to prepare. If we have ready-made, homemade apple preserves for its preparation, half of the work is already done. I took the recipe for the perfect apple cake from my grandma's notebook—a guarantee of confectionery success for an afternoon snack.

Unlike shortcrust pastry, a sponge makes the soft cake melt in your mouth and makes you forget about reality for a moment. This is a true autumn bake that goes well with both coffee and tea. Most people are afraid that the sponge will collapse or not be fluffy enough, but by following certain rules, even amateurs can succeed. In this bake, the proportions of eggs to the amount of flour and selecting the right pan matter. You can bake the sponge in two pans or choose one pan, and then after it cools, cut the higher cake into two equal layers. Contrary to appearances, this is not difficult, and you don't need special equipment. A sharp knife and firm but not too fast guiding of the blade will do the job.

As I mentioned, it's worth having the fruits for the apple cake ready beforehand. It's best to heat the roasted apples and combine them with jelly to form a more compact mass that prevents the cake from breaking down.

Ingredients:

                          
• 5 eggs
• 170g plain flour
• 5 tablespoons oil
• 200g fine sugar
• 1 teaspoon baking powder
• 1.5 kg jarred apples
• 70g lemon jelly

Preparation:

1. Sift the flour with baking powder into a bowl.
2. Separate the egg whites from the yolks.
3. Beat the yolks with sugar until fluffy.
4. Gradually add oil and mix until smooth.
5. Beat the egg whites until stiff.
6. Gradually add the flour to the yolk mixture.
7. Finally, fold in the egg whites.
8. Pour into a 35 x 25 cm tin greased with fat and lined with baking paper.
9. Bake for about 50 minutes in an oven preheated to 170°C.
10. Transfer the apples to a pot, heat, and mix with jelly. Set aside to cool.
11. Transfer the cooled sponge to the apples.
12. Sprinkle with icing sugar and serve.

You can additionally decorate the finished cake. The simplest solution is, of course, icing sugar. At the same time, nothing stands in the way of decorating the homemade bake with caramel (check out how to make sugar-free caramel), chocolate glaze, or even royal icing. Ice cream can also be a great addition to warm apple cake. Place a scoop directly on a cake and decorate it with a fresh mint leaf. It will be a real treat for the palate.