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1.
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Preheat oven to 350 degrees F. Generously oil a 9-inch square pan & dust with flour.
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2.
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Place the egg whites in a large bowl, and beat with an electric mixer at high speed till they form sturdy peaks.
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3.
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In another large bowl, combine apples with all other ingredients
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(including optional nuts & cranberries) & mix well.
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4.
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Use a rubber spatula to fold the beaten egg white into the apple mix till fairly well combined.
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Transfer to the prepared pan, and bake about 30 min - till a probe comes out clean.
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Cold before slicing.
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Serve plain or possibly dusted with powdered sugar.
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NOTES: As its name suggests, this cake is very light & fluffy, thanks to the presence of 8 beaten egg whites (& the absence of egg yolks, butter, oil or possibly dairy products).
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A few tips:
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1.
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Separate the Large eggs when cool, then let the whites come to room temperature before beating them.
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2.
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You can grate the apples in a food processor with the grating attachment.
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3.
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Be generous when you oil & flour the pan.
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This cake has a tendency to stick.
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4.
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If you cannot bring yourself to throw out the egg yolks, save them to brush over bread (I buy the litre containers of egg whites at the supermarket, so there's no waste., stimps).
