Sharlotka (Russian Apple Sponge Cake)
Local name: Шарлотка
In short: A light Russian sponge baked over sliced apples, made with just eggs, sugar and flour. Fragrant with cinnamon and ready in about an hour. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Sharlotka is the apple cake that Russian families bake when guests arrive with no warning. Whisked eggs and sugar make a light, airy batter with just a little flour, which is poured over sliced tart apples and baked until golden. There is no butter or baking powder, so everything depends on beating the eggs well. The cake is best warm from the oven, dusted with powdered sugar and served with tea.
Instructions
- Heat the oven to 180°C (350°F). Grease a 23 cm (9 inch) springform pan with the oil and line the base with baking paper.
- Toss the apple wedges with the cinnamon and lemon juice, then arrange them snugly in the pan.
- Beat the eggs, sugar and salt with an electric mixer on high for 8 to 10 minutes until pale, thick and tripled in volume. The ribbon that falls from the beaters should hold its shape for 3 seconds.
- Sift the flour over the eggs in two parts, adding the vanilla with the second. Fold in gently with a spatula, using large strokes, until no streaks of flour remain.
- Pour the batter over the apples and give the pan a gentle shake to settle it.
- Bake for 35 to 40 minutes until golden and a skewer in the center comes out clean. Keep the oven door closed for the first 25 minutes.
- Cool for 10 minutes in the pan, run a knife around the edge and release the sides. Serve warm, dusted with powdered sugar.
Tips
- Use firm, tart apples such as Granny Smith so the slices hold their shape and balance the sugar. Sweet apples turn mushy.
- A handful of raisins or walnuts scattered among the apples adds texture. Fold the flour in gently so the whisked eggs keep their air.
Questions and answers
Why did my sharlotka sink?
The eggs were probably not beaten long enough, or the oven door was opened too early. Beat until the mixture is pale and very thick, and keep the door shut for the first 25 minutes.
Can I use less sugar in sharlotka?
You can go down to about 120 g (generous 1/2 cup), but less than that makes the batter less stable. Use sweeter apples if you want to cut the sugar further.
Can I use other fruit in sharlotka?
Pears, plums or a mix of apples and berries work well. Toss juicy fruit in a spoonful of flour first so the batter does not turn soggy.
How long does it take to make Sharlotka (Russian Apple Sponge Cake)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Sharlotka (Russian Apple Sponge Cake)?
About 220 kcal per serving, with 5 g of protein, 43 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 43 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sugar | 31 g |
| Sodium | 75 mg |
Estimated values, calculated from the ingredients.
