Charlotte Russian Apple Cake

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Charlotte is one of the most beloved home-baked desserts across Russia – a light, airy sponge cake built around tender slices of baked apple. The batter relies on well-whipped eggs for lift, giving the finished cake a delicate crumb that pairs beautifully with a dusting of powdered sugar. It is unfussy, comforting, and best enjoyed slightly warm with a cup of strong tea.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 7 gFat
• 3 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 95 mgSodium
• 165 mgPotassium
• 35 mgCalcium
• 1.8 mgIron
• 6 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the batter

• 4 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (140 g) all-purpose flour
• 1 tsp baking powder
• Pinch of fine salt

For the apple layer

• 3 medium tart apples (about 450 g), such as Granny Smith or Antonovka
• 1 tbsp fresh lemon juice
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon

For the pan and finishing

• 2 tbsp unsalted butter, softened
• 1 tbsp all-purpose flour for dusting
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round springform or cake pan, dust with flour, and tap out the excess.
2. Peel, core, and slice the apples into thin wedges about 1/4 inch thick. Toss them with the lemon juice, 1 tbsp sugar, and cinnamon; set aside.
3. In a large bowl, beat the eggs with an electric mixer on high speed for 1 minute until foamy. Gradually add the 1 cup of sugar and continue beating for 5-7 minutes, until the mixture is pale, thick, and falls in ribbons when the beaters are lifted. Beat in the vanilla.
4. Sift the flour, baking powder, and salt together over the egg mixture. Fold gently with a spatula in three additions just until no streaks of flour remain – do not overmix.
5. Pour about two-thirds of the batter into the prepared pan and spread evenly. Arrange the apple slices in a single layer over the batter, then pour the remaining batter on top and smooth the surface.
6. Bake on the middle rack for 35-40 minutes, until the top is deep golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edge and invert onto the rack to cool completely, or serve slightly warm directly from the pan.
8. Dust generously with powdered sugar before slicing. Serve in wedges on its own or with a dollop of slightly sweetened whipped cream or a scoop of vanilla ice cream.

Cook’s Notes

• Whip the eggs and sugar until truly thick and ribbon-like – this is what gives charlotte its signature airy lift without needing much leavener.
• Antonovka is the classic Russian apple for this cake; if unavailable, any firm tart apple like Granny Smith works well to balance the sweetness.
• Do not open the oven during the first 25 minutes of baking, or the delicate sponge may collapse in the center.
• For a richer version, scatter 2 tablespoons of fine semolina over the buttered and floured pan before adding the batter – it absorbs apple juices and keeps the base crisp.
• Store leftovers covered at room temperature for up to 2 days; the cake actually develops a more mellow, custard-like texture on day two.

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