This classic Russian sponge cake is light, fluffy and perfect for dessert or brunch.
BAKING TOOL HACKS
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
To grease the pan, use cooking spray like PAM over butter to make it 100% lactose free.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the middle of the oven and preheat to 350°F. Wash and peel all 3 apples. Dice into 1/4-inch chunks. Remove 2 tablespoons of sugar from what is provided and add to a medium bowl. Add the packet of lemon juice and toss altogether.
Grease a 9” springform pan with butter or cooking spray from home, insert parchment paper round provided, butter the paper and set aside. Place sliced almonds on a baking sheet and roast for 5 to 7 minutes until light golden. Set aside to cool.
In a medium bowl, whisk together the flour, salt, cinnamon, and cardamom, and set aside. In a large bowl, using an electric mixer, beat the eggs on medium-high. Slowly pour in the remaining granulated sugar and continue beating until thick and pale yellow, for 5 to 8 minutes. A ribbon should form when lifting up the beaters and be visible on the top of the batter.
Using a spatula, add in the flour mixture until *just* combined. Add vanilla extract. Be careful to get rid of any clumps, but do not overmix or deplete the air in the batter. Fold in 2/3 of the apple mixture gently.
Pour batter into the prepared pan, scattering the remaining 1/3 of the apple mixture on top. The add the sliced almonds, covering all areas of the top evenly.
Bake for 30-32 minutes, or until the cake is golden and crisp on top and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool for 1 hour. Once the cake has cooled, use a sieve to dust the cake with confectioner’s sugar. Place onto your favorite serving dish, unmold, and serve.