Ingredients

The following ingredients have 8 Servings
  • 4 egg whites
  • ¼ tsp salt
  • 2 whole eggs
  • 1 tsp vanilla extract
  • 75 g caster sugar
  • 1 large eating apple (, peeled, cored and finely grated)
  • 100 g self-raising flour
  • 50 g cocoa powder sifted
  • 250 g raspberries to decorate cake
  • 50 g icing sugar sifted

Instruction

  • Preheat oven to 170C
  • Grease 20cm cake tin with a few sprays with the cooking spray.
  • In a stand mixer, whisk the 4 egg whites and salt to peaks.
  • In a large bowl, hand whisk the 2 whole eggs, vanilla extract and caster sugar together until combined and the sugar has dissolved.
  • With a plastic spatula gradually fold the apple, self-raising flour and cocoa powder into the sugar mixture.
  • Gradually fold the egg white peaks into the sugar mixture, keeping the mixture as light and fluffy as possible.
  • Carefully spoon the cake mixture into the greased cake tin.
  • Bake for 30 – 40 minutes. Test the cake after 30 minutes with a skewer. If the skewer comes out clean then the cake is cooked.
  • Cool on a wire rack.
  • Once cooled, remove the cake from the cake tin and cut it in half horizontally.
  • Mash 100g of the raspberries with some icing sugar to make a kind of “jam”. Spread this mixture between the cake halves.
  • Mix some of the icing sugar with water to make a weak icing and spread over the top of the cake.
  • Decorate the top of the cake with the remaining raspberries. Allow the icing to harden.