LOW FAT APPLE CAKE
Are the left over egg whites occupying your fridge? Then try this to consume all of them turning into a yummy cake!
Provided by tartanjuda
Time 50m
Yield Makes Cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- To make the apple preserve, put the sliced apples into the sauce pan, covering with the lemon juice and sugar, bring to the medium heat until apples goes soft but retains shape. Add the cinnamon, gently stir and remove from the heat. Set aside and cool.
- In a bowl, to make the meringue, whisk the egg whites and sugar until stiff peaks form.
- Sift the flour and the baking powder over the bowl and mix well with the meringue gently.
- Add the melted butter and the apple preserve, lightly fold them into the mixture, then spoon into a tin (I use L19cm x D9cm x H9cm square non-stick).
- Bake in the preheated oven for 30 minutes, or until skewer inserted into the centre comes out dry.
- Remove the cake from the oven, leave for 5 minutes, then turn out onto wire racks to cool. Serve with sifted icing sugar if you like or whatever you like. Enjoy!
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