Apple slices are layered both inside and also on top of the batter when making this cake, so you get more apple goodness in every slice. Plus, after it has finished baking, and while still hot from the oven, apple compote (or jam) is brushed over the cake for a lovely sheen. Because the batter has beaten egg whites folded into the yolk mixture, it has a wonderful lofty texture.
- Beat butter (room temperature) with sugar until you get a fluffy white mixture. Add the egg yolks one by one and stir well.
- In a separate bowl, beat the egg whites with a few drops of lemon and add to the egg yolk mixture, alternating with the flour and the baking powder.
- After all is well mixed, grease a round cake tin, pour half the batter and place the apple slices in the middle (leave some set aside for the top of the cake).