Early Apples Sponge Cake

14 May

While summer has not shown itself to the fullest yet, and the air is still cool in the mornings, it's time for such light and at the same time mouth-watering cakes. When, on the one hand, you want joyful summer colors to fill your plate, but still needs some calories to cope with the spring cold. Today is just such a recipe with the most tender, spring but at the same time nourishing ingredients. And so easy to do!

Ingredients:

*5 eggs
*180 g sugar
*150 g flour
*4-5 big apples (~600-750) g
*5 g baking powder
*1 tsp ground cinnamon
*a pinch of salt
*butter for greasing

Preparing:

1) Preheat the oven to 180ºC / 355ºF and grease the baking dish. Remove the core from the apples and cut them into slices. I prefer to cut into circles or halves, then lay out each slice in a circle in the shape of a flower. If you have a deep baking dish, it will be more convenient to cut the apples into circles so that they hold the shape of a rose. For a shallow baking dish, it is ideal to cut the apples into half rings.

2) Separate the whites from the yolks. Whisk the egg whites and while continuing to beat, add 1/3 of the sugar. Beat the yolks with the rest of the sugar to a lush and absolutely homogeneous light mass. Then add the whisked yolks to the whites and mix them together. Sift all dry ingredients (flour, salt, baking powder and cinnamon) and add them to the eggs, and mix it all thoroughly but gently.

3) Put some dough to cover the baking dish bottom, then lay out the apple slices from the edges to the center in order to create the shape of a flower. Spread the rest of the dough on top of the apples, so that it is evenly distributed over the entire surface. Slightly raise the apple rows with a spatula or a knife so that the dough freely passes between each row. Bake for 40-50 minutes till the cake turns golden and a skewer comes out dry. Let it cool a bit and serve with some hot 5 o’clock tea 🫖☕️