Simply put, it’s also just a very simple sponge cake. I absolutely adore this dessert as I don’t think there’s anything easier in the dessert world to make! But it tastes so comforting, the addition of apples takes it to a whole new level.
Look at how moist it looks, especially considering there’s no butter or oil in it!!
Biskvit – 3 Ingredient Russian Sponge Cake
Servings
8
servingsPrep time
5
minutesCooking time
40
minutesCalorieskcal
Ingredients
4 eggs
3/4 cup white sugar
3/4 cup flour
- For optional glaze/topping/fillings:
1 apple
strawberries (for topping), sliced
1 oz bittersweet chocolate, chopped
1 cup sour cream
1/4 cup sugar
Directions
- Preheat the oven to 350F. Line the bottom of 8-inch springform pan with parchment, but do not line or grease the sides.
- Beat eggs with a stand mixer until foamy. Slowly pour in sugar. Continue beating for 10-15 minutes until the batter is very thick (if you drop it with a spatula, it would fall in thick ribbons that don’t disappear right away.)
- Sift flour in 3 additions into the batter and fold it in gently with a rubber spatula, folding gently until flour disappears after each addition.
- I like chopping an apple and adding it to the bottom of a cake pan. Then pour your batter into the cake pan over the apples. You can of course skip the apples if desired.
- Bake for 30-35 minutes until the skewer inserted into the center comes out clean. Cool completely in the pan. Once cool, run a butter knife around the edges of the pan before releasing the springform. Remove to a plate and enjoy! I prefer combining sour cream with sugar and spreading over the cake. Then topping with strawberries and chocolate chunks. Refrigerate the cake for at least 2 hours prior to slicing in, for the flavours to meld and for the cake to soften.
