Egg White Apple and Cinnamon Crumble Cake.

Egg White Apple with Cinnamon Crumble Cake.

The egg yolks have been used in another recipe. So happy to have come up with another recipe to use up the egg whites.

Equipment:

23cm springform cake tin.

              Preparation.

In a large frying pan, melt,

-50g butter, with

-600g chopped eating apples,

-80g brown sugar,

-1/2tsp cinnamon.

Cook, stirring, until the apples have softened, around 10-15 minutes.

Leave aside to cool slightly.

               Crumble.

In a small saucepan, put in.

-50g plain flour,

-50 butter,

-80g soft brown sugar,

-25g desiccated coconut,

-25g rolled oats,

-1/2tsp cinnamon.

Cook, stirring, until the butter has melted.

Spoon into an oven tray lined with baking paper. 

Leave aside.

              For the cake.

-225g self raising flour,

-225g butter,at room temperature,

-180g caster sugar,

-4 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

Stir through,

- apple mixture

Soon into the prepared tin.

Check on the cake after 25 minutes.

If it's browning too quickly, cover loosely with foil.

After 35 minutes put in the crumble mixture to cook.

Bake the cake for 45 minutes or until skewer comes out clean.

Bake the crumble for 10 minutes or until golden brown.

Cool completely in the tin

               To serve.

Place the cake on a serving dish.

Top with the crumble.