Charlotte Cake with Eggs and Apples
The most beloved, fluffy, soft, for the whole family! Charlotte Cake with Eggs and Apples is baked without baking powder or soda, the sponge rises thanks to well-whipped eggs. The result is airy, soft, aromatic, and very tasty. Plus, the ingredients are always available and inexpensive.
Updated : 02 September, 2025
Easy
About 20 min.
Ingredients
3
Eggs
1 cup
Sugar
1 cup
Wheat flour
2
Apple
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use a 250 ml measuring cup. Take medium-sized eggs (category C1). You may reduce the amount of sugar if desired. Salt enhances the flavor. Apples of any variety will work.
Step 2
Take eggs out of the fridge in advance - warmer eggs make the sponge fluffier. If short on time, place them in warm water briefly. Crack eggs into a bowl, add salt. Start whisking on low speed. Once foam appears, increase speed and gradually add sugar. Whisk until the mixture is pale and fluffy.
Step 3
Sift flour into the whipped egg mixture. Gently fold with a silicone spatula (it won’t break the structure). Stir carefully from bottom to top until smooth. The batter should resemble thick sour cream.
Step 4
Wash apples thoroughly. If store-bought, peel them, as the skin may contain wax. Cut apples in half, remove cores and stems, then slice into pieces.
Step 5
Prepare a baking form (mine is 18 cm / 7 inch springform). Line the bottom with parchment, grease bottom and sides with a little vegetable oil. Pour in the batter, spread apples on top. Optionally sprinkle with brown sugar for a crispy crust.
Step 6
Bake in a preheated oven at 180 °C / 355 °F for 30-35 minutes. Baking time depends on oven and cake size. Test with a wooden skewer - if it comes out dry, it’s ready.
Step 7
Cool the charlotte completely, remove from form, and serve. Enjoy!