This butterless apple cake is perfect if you are looking for a light, fluffy, and easy-to-make dessert. The absence of butter makes it much more digestible and lighter than traditional cakes, while the whipped egg whites ensure a soft and airy texture that remains pleasant and delicate.
Lemon is added to provide a touch of freshness and aroma that pairs excellently with the natural sweetness of the apples, creating a truly delightful balance of flavors. It is a simple, wholesome recipe, ideal for anyone wanting a low-fat dessert without sacrificing the taste and goodness of a homemade treat.
Peel the apples, remove the cores, and cut them into thin slices. Place them in a bowl with the lemon juice to prevent browning. Preheat your oven to 180°C (350°F).
Separate the egg yolks from the whites. In a bowl, combine the sifted flour, baking powder, sugar, lemon zest, milk, and egg yolks. Mix until well combined and creamy, then fold in the sliced apples.
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the batter using a spatula, mixing from bottom to top to keep the air in. Pour the mixture into a 24 cm (approx. 9.5-inch) cake pan lined with wet and squeezed parchment paper. Bake for 40 minutes.
Allow the cake to cool slightly, then remove it from the pan. Dust generously with powdered sugar before serving.
If you like cinnamon, mix a pinch of it with the powdered sugar before dusting the cake for a bolder, spicy aroma.
Serve the cake while it is still warm to fully appreciate its incredible fluffiness.
