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Apple cloud cake
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Apple cloud cake
If you struggle to resist sweet treats, then make your own healthier bakes. Look for a cake made with whisked egg whites, like our apple cloud cake - lovely and light but with no added fat, such as butter
Serves: 8-10
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
193Kcal
Fat
2gr
Saturates
1gr
Carbs
36gr
Sugars
24gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 750g dessert apples, peeled, cored and sliced
- zest and juice of 1 lemon
- 1 tsp ground cinnamon, plus a pinch
- 2 large eggs, plus 2 extra egg whites
- 100g golden caster sugar
- 125g plain flour
- 1 tbsp baking powder
- 100ml skimmed milk
- ½ -1 tsp icing sugar, to dust
Step by step
Get ahead
Keeps for up to 3 days in an airtight container, or can be frozen
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 23cm springform tin using oil.
- Toss the apples with the lemon juice and cinnamon, and set aside.
- Put the lemon zest, whole eggs and sugar (keeping back ½ tablespoon of sugar for the top) in a large bowl and whisk together until creamy and thick enough to leave a trail when the whisk is lifted out. Sift in the flour, baking powder and a pinch of salt and fold through, followed by the milk.
- In a separate bowl, with clean whisks, beat the egg whites to soft peaks, then fold through the batter until smooth. Gently mix in about two-thirds of the sliced apples, then pour into the prepared cake tin. Scatter the rest of the apples on top and sprinkle with the reserved sugar. Bake in the oven for 45-50 minutes or until a skewer comes out clean from the centre. Leave in the tin for 10-15 minutes before carefully unmoulding and transferring to a wire rack. Serve slightly warm or cooled, dusted with icing sugar.