I like this cake as the layers of sweet, moist apples adds a wonderful fresh texture.

Serves 8-12

3 cups plain flour

1 Tbsp baking powder

200g butter, softened

1 ½ cups sugar

3 large eggs, separated

½ cup milk

6 medium apples, such as Golden Delicious, Granny Smith, pacific beauty etc

Icing

½ cup icing sugar and ½ cup light brown sugar

½ tsp vanilla extract

1 to 2 Tbsp milk or water

Method

Preheat the oven to 180C.

Grease a 20cm ring or bundt cake tin.

Sift together the flour and baking powder. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk until just combined.

Beat the egg whites until stiff but not dry. Gently fold half the egg whites into the batter, then gently fold in the remaining whites.

Pour quarter of the batter into the prepared pan. Spread with quarter of the apples. Continue to do this another 2-3 times so that the cakes get layered with the apples and batter.

Bake until golden brown, 40 to 50 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.

To make the icing: Combine all icing ingredients, stirring until smooth and of pouring consistency. Turn the cake upside down and drizzle the icing over the cake and let stand until set.