If I have two eggs in the fridge and some apples that no one wants anymore, I quickly make this cake. I first tried it one afternoon when I wanted something sweet but not too complicated. Since then, I make it quite often, especially because the ingredients are always at hand and I don't have to spend much time in the kitchen.
Quick info
Total time: about 50-55 minutes
Preparation time: 10-15 minutes
Baking time: about 40 minutes
Servings: 8
Difficulty: easy
Recipe type: simple fruit cake, suitable for a snack or breakfast
Ingredients
2 eggs
11 tablespoons of sugar
11 tablespoons of milk
11 tablespoons of oil
11 tablespoons of flour
1 tablespoon of baking soda
2 apples
vanilla essence
grated lemon peel
lemon juice or vinegar (to extinguish the baking soda)
Preparation method
1. Start by separating the egg whites from the yolks. Put the egg whites in a large bowl.
2. Whip the egg whites until they foam. Gradually add the 11 tablespoons of sugar, continuing to beat until you get a firm foam.
3. Add the yolks over the egg white foam and gently mix.
4. Add the milk gradually, mixing after each addition. Do the same with the oil: add it gradually, homogenizing each time.
5. Incorporate the flour gradually, mixing slowly so that the mixture does not deflate.
6. Add the vanilla essence and grated lemon peel.
7. Extinguish the baking soda with a few drops of lemon juice or vinegar, then add it to the batter.
8. Prepare the baking pan with parchment paper.
9. Pour half of the mixture into the pan.
10. Grate one apple over the first layer of batter.
11. Pour the remaining mixture over the apples.
12. Grate the other apple on top.
13. Place the pan in the preheated oven (the usual temperature for cake, between 170-180°C). Bake for about 40 minutes. Check with a toothpick if it is done - it should come out clean.
Why I make this recipe often
I chose this cake because it’s quick to make, I don’t need special mixers or complicated techniques. It doesn’t have butter or baking powder, just common ingredients. I like that it uses the whole egg, and the apple makes it a little juicier than a simple cake. It keeps well for a day or two, especially covered.
Tips and variations
Tips
- Don’t overbeat the egg whites, just enough to be a clearly firm foam.
- Add the flour gradually, otherwise the mixture will deflate.
- The apples are not squeezed after grating, but you can drain them a little if they are very juicy.
- For a more intense flavor, lemon peel is optional, but it makes a difference.
- Use a medium-sized pan, not too small, so that the batter is not too thick.
Substitutions
- You can use rum essence instead of vanilla.
- If you don’t have lemon, plain white vinegar works to extinguish the baking soda.
- If you want, sugar can be replaced with brown sugar.
Variations
- You can sprinkle cinnamon directly over the apple layer.
- Instead of apple, you can try grated pear, but no more than 2 fruits to avoid making the batter too wet.
- Chopped nuts can be added on top, but it doesn’t significantly change the texture.
Serving ideas
- It can be served plain, sliced, with coffee or tea.
- For extra flavor, it can be lightly dusted with sugar after cooling.
- It’s suitable for packing, it doesn’t crumble easily.
Frequently asked questions
1. Can I use other types of fruit besides apples?
Yes, you can try pears or quinces, but do not use too juicy fruits to avoid liquefying the mixture.
2. If I don’t have parchment paper, can I grease the pan?
Yes, you can grease the pan with a little oil and dust it with flour, but parchment paper helps to remove the cake more easily.
3. What do I do if the cake doesn’t rise?
Check that you didn’t forget to extinguish the baking soda or that you didn’t add it too late. Well-beaten egg whites help with rising.
4. Can I double the amount for a larger pan?
Yes, the ingredients can be easily doubled, just the baking time will increase a little, but it’s good to check with a toothpick towards the end.
5. Does the taste of baking soda come through?
No, if it is extinguished properly with lemon juice or vinegar, it does not leave an unpleasant taste.
Nutritional values
Approximately, a slice of cake (out of 8 servings) has about 200-220 kcal, with 6-7g fat, 35-38g carbohydrates, 3-4g protein. The values are indicative and depend on the size of the tablespoons and the type of apples used. The cake does not contain very fatty ingredients, has some sugar, but is quite light for a homemade sweet snack.
Storage and reheating
The cake keeps covered at room temperature for up to two days. It doesn’t stay crunchy, but it doesn’t dry out too quickly because of the apples. I do not recommend reheating it, as the texture changes and it’s no longer pleasant. If it remains for the next day, cover it with a towel or plastic wrap. If you want to keep it longer, it’s not a recipe suitable for freezing.
Quick info
Total time: about 50-55 minutes
Preparation time: 10-15 minutes
Baking time: about 40 minutes
Servings: 8
Difficulty: easy
Recipe type: simple fruit cake, suitable for a snack or breakfast
Ingredients
2 eggs
11 tablespoons of sugar
11 tablespoons of milk
11 tablespoons of oil
11 tablespoons of flour
1 tablespoon of baking soda
2 apples
vanilla essence
grated lemon peel
lemon juice or vinegar (to extinguish the baking soda)
Preparation method
1. Start by separating the egg whites from the yolks. Put the egg whites in a large bowl.
2. Whip the egg whites until they foam. Gradually add the 11 tablespoons of sugar, continuing to beat until you get a firm foam.
3. Add the yolks over the egg white foam and gently mix.
4. Add the milk gradually, mixing after each addition. Do the same with the oil: add it gradually, homogenizing each time.
5. Incorporate the flour gradually, mixing slowly so that the mixture does not deflate.
6. Add the vanilla essence and grated lemon peel.
7. Extinguish the baking soda with a few drops of lemon juice or vinegar, then add it to the batter.
8. Prepare the baking pan with parchment paper.
9. Pour half of the mixture into the pan.
10. Grate one apple over the first layer of batter.
11. Pour the remaining mixture over the apples.
12. Grate the other apple on top.
13. Place the pan in the preheated oven (the usual temperature for cake, between 170-180°C). Bake for about 40 minutes. Check with a toothpick if it is done - it should come out clean.
Why I make this recipe often
I chose this cake because it’s quick to make, I don’t need special mixers or complicated techniques. It doesn’t have butter or baking powder, just common ingredients. I like that it uses the whole egg, and the apple makes it a little juicier than a simple cake. It keeps well for a day or two, especially covered.
Tips and variations
Tips
- Don’t overbeat the egg whites, just enough to be a clearly firm foam.
- Add the flour gradually, otherwise the mixture will deflate.
- The apples are not squeezed after grating, but you can drain them a little if they are very juicy.
- For a more intense flavor, lemon peel is optional, but it makes a difference.
- Use a medium-sized pan, not too small, so that the batter is not too thick.
Substitutions
- You can use rum essence instead of vanilla.
- If you don’t have lemon, plain white vinegar works to extinguish the baking soda.
- If you want, sugar can be replaced with brown sugar.
Variations
- You can sprinkle cinnamon directly over the apple layer.
- Instead of apple, you can try grated pear, but no more than 2 fruits to avoid making the batter too wet.
- Chopped nuts can be added on top, but it doesn’t significantly change the texture.
Serving ideas
- It can be served plain, sliced, with coffee or tea.
- For extra flavor, it can be lightly dusted with sugar after cooling.
- It’s suitable for packing, it doesn’t crumble easily.
Frequently asked questions
1. Can I use other types of fruit besides apples?
Yes, you can try pears or quinces, but do not use too juicy fruits to avoid liquefying the mixture.
2. If I don’t have parchment paper, can I grease the pan?
Yes, you can grease the pan with a little oil and dust it with flour, but parchment paper helps to remove the cake more easily.
3. What do I do if the cake doesn’t rise?
Check that you didn’t forget to extinguish the baking soda or that you didn’t add it too late. Well-beaten egg whites help with rising.
4. Can I double the amount for a larger pan?
Yes, the ingredients can be easily doubled, just the baking time will increase a little, but it’s good to check with a toothpick towards the end.
5. Does the taste of baking soda come through?
No, if it is extinguished properly with lemon juice or vinegar, it does not leave an unpleasant taste.
Nutritional values
Approximately, a slice of cake (out of 8 servings) has about 200-220 kcal, with 6-7g fat, 35-38g carbohydrates, 3-4g protein. The values are indicative and depend on the size of the tablespoons and the type of apples used. The cake does not contain very fatty ingredients, has some sugar, but is quite light for a homemade sweet snack.
Storage and reheating
The cake keeps covered at room temperature for up to two days. It doesn’t stay crunchy, but it doesn’t dry out too quickly because of the apples. I do not recommend reheating it, as the texture changes and it’s no longer pleasant. If it remains for the next day, cover it with a towel or plastic wrap. If you want to keep it longer, it’s not a recipe suitable for freezing.