Apple cake recipe: A taste of autumn with every bite

Fluffy, soft cake layers and exquisite, not-too-sweet apples. The top of the apple cake is dusted with powdered 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 that not only tastes excellent but is also easy to prepare. If we have ready-made, homemade apple preserves for its preparation, half the work is already done. The recipe for the perfect apple cake I took from my grandma's notebook—a guarantee of confectionery success for an afternoon snack.

Unlike shortcrust pastry, sponge melts the soft cake 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 fear 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 blade guiding 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 and not break down the cake.

Ingredients:

• 5 eggs
• 175 grams all-purpose flour
• 5 tablespoons oil
• 200 grams fine sugar
• 1 teaspoon baking powder
• 1.5 kilograms jarred apples
• 1 packet of lemon jelly (about 70 grams)

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-centimetre form greased with fat and lined with parchment 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 powdered sugar and serve.

You can additionally decorate the finished cake. The simplest solution is, of course, powdered 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 piece of cake and decorate with a fresh mint leaf. It will be a real treat for the palate.