Apple charlotte is the recipe many home bakers start with, and it’s easy to see why — it’s almost impossible to get wrong, and the result is always satisfying in its simplicity. A light, airy sponge wraps around apple slices that turn soft during baking and caramelize just slightly on the bottom.

The real secret to a good apple charlotte is well-beaten eggs and sugar. How thick and voluminous that foam gets determines whether the sponge rises properly or ends up dense and rubbery. The flour needs to be folded in gently and quickly, so as not to knock all that carefully whipped air back out of the batter.

Almost any apple works here, but it’s worth knowing that very juicy, soft varieties can release more moisture, leaving the bottom of the cake a bit damp — that doesn’t ruin the flavor, but it’s good to expect that texture. Tart apples balance the sweetness of the sponge nicely and give the dessert a brighter overall taste.

Apple charlotte is good both warm and fully cooled, often served with a scoop of ice cream, whipped cream, or simply a cup of tea. Covered and kept at room temperature, it stays fresh and soft for a couple of days, tasting almost as good as the day it was baked.