This simple Apple Cake Sharlotka will delight you and your guests. A feather-light sponge topped with golden apples — just five main ingredients for a wonderfully tender cake.
If you enjoy this recipe, browse our collection of Russian baking recipes for more classic cakes and treats.
I needed a quick, uncomplicated cake to serve with tea to some unexpected guests. I wanted something homey and reliable, so I turned to a familiar favorite found in many Russian kitchens.
Sharlotka is an apple sponge cake that uses just a few everyday ingredients. Despite its simplicity, the sponge rises beautifully and the flavor is delicate and memorable.
Because it comes together with minimal effort, Sharlotka is ideal when you’re short on time. It’s forgiving for baking beginners and produces an impressive result without fuss.
What is in Apple Sharlotka?
I learned this cake at age ten and have used this straightforward formula ever since. The charm of Sharlotka is its simplicity and the pantry staples it requires.
- Eggs
- Sugar
- Flour
- Apples
That’s really all you need. The proportions are easy to remember: 4 apples, 4 eggs, 1 cup flour, 1 cup sugar. You can add vanilla or a little lemon zest if you like, but the basic cake is beautifully simple.
If apples aren’t your favorite, try a rhubarb version for a tangy alternative.
Recipe Tips and Notes
- Whipping the eggs and sugar well is essential for a light, airy Russian sponge. Make sure your oven maintains an even temperature; an oven thermometer helps if you doubt accuracy.
- Bring eggs to room temperature, then whip them with sugar on high speed for about 10 minutes until the mixture triples in volume. Add vanilla or lemon zest during this step if using.
- Gently fold in sifted flour in three additions with a spatula to preserve the air you’ve whipped into the batter. Overmixing will deflate the mixture and the cake won’t rise properly.
- This basic sponge is versatile and works well in other cakes, so once you master the technique you can adapt it to different flavor combinations.
How to serve the cake
Allow the cake to cool completely before removing it from the pan. The sponge is delicate and can collapse if handled while warm. Letting it rest ensures clean slices.
In Russia, Sharlotka is often enjoyed with tea, sometimes with lemon and honey. As an everyday cake, it’s commonly served plain with a light dusting of powdered sugar.
For a richer finish, drizzle a little caramel sauce over the slices — it pairs wonderfully with the tender apple sponge.
More apple baking recipes:
- Dulce de Leche Apple Pie
- Easy Apple Fritters
- Apple Slice Cake with Salted Caramel Drizzle
- Apple Turnovers
Apple Cake “Sharlotka”
Ingredients
- 4 apples
- 4 eggs
- 1 cup /200g granulated sugar
- 1 cup /120g plain flour
- 2 tsp vanilla (optional)
Instructions
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Preheat the oven to 350°F (180°C).
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Peel, core and slice the apples. Arrange them evenly on the bottom of a buttered and floured 9″ springform pan.
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Whip the eggs, sugar and vanilla on high speed for about 10 minutes until the mixture triples in volume. Sift the flour and fold it into the whipped eggs in three additions, mixing gently each time to keep the batter airy.
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Pour the batter over the apples and smooth the top. Bake 50–60 minutes or until a skewer inserted into the sponge comes out clean. Cool for 20–30 minutes, then release and remove the springform sides.
Nutrition
Nutrition information is an approximation.