Name: Apple Cake "Sharlotka"
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 apples; 4 eggs; 1 cup /200g sugar; 1 cup /120g flour; 2 tsp vanilla

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This simple Apple Cake Sharlotka will amaze you and your guests! Feather light sponge topped with golden apples, this cake only has FIVE ingredients but tastes divine!

If you love this recipe, you’ll want to explore our collection of Russian baking recipes!

Apple Cake Sharlotka slice on white plate

I was on the hunt for a simple cake to serve to guests along with a pot tea. With time short, it couldn’t be something fancy or complicated. So my mind turned to the cake that is the most common in Russian households.

Apple Cake Sharlotka is an apple sponge cake that has only five ingredients. Not bad considering the height of the sponge and a delicate taste that will blow you away!

Because the cake comes together with so little effort, it is one that can be whipped up quickly when guests are on their way. It’s also not a fussy cake to make, which means it’s a great entry level recipe for those new to baking.

What is in Apple Sharlotka?

I learned to make this cake when I was 10 and have been making it ever since. The beauty of it is in its simplicity and down to earth ingredients that are staples in everybody’s kitchen.

Eggs
Sugar
Flour
Apples

side shot Apple Cake Sharlotka with piece cut out

No, I am not forgetting anything. That’s it. And the proportions are also so easy to remember.

4 apples, 4 eggs, 1 cup flour, 1 cup sugar. Pure brilliance! You can of course add vanilla as I did or a lemon zest but the basic recipe is that simple.

If you are not a fan of apples, take a look at another version of this cake made with tangy rhubarb.

Recipe Tips and Notes

Key to a good Russian sponge is well whipped eggs and sugar and an even oven temperature. If you are not sure of the accuracy of your oven temperature purchase an oven thermometer to be on the safe side.
Put room temperature eggs and sugar in the bowl of a stand mixer and whip at high speed for 10 minutes until tripled in size. If you use vanilla or lemon zest add your flavouring at this stage.
Carefully fold in flour in three additions. Use a spatula and try not to deflate that volume you created previously! If you do, the sponge will not rise and you will end up with a flat pancake.
I use this basic sponge recipe in so many cakes like this Frostbitten Raspberry Cake and White Christmas Truffle Cake. The latter one comes with a detailed video, which might be helpful if you are unsure about the technique.

process shot of ingredients in baking dish

How to serve the cake

Cool the cake completely before you take it out of the pan. The sponge is incredibly delicate and will get crushed easily if it’s still warm. To this day, I can still hear my grandma’s words, “Air, pure air!” as she reaches for another slice.

In Russia, this cake is usually served with tea with lemon and honey. Because it’s an everyday cake it’s usually eaten plain with a light dusting of powdered sugar.

It is also incredibly delicious with a light drizzle of a caramel sauce.

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