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1
Preheat oven to 325F.
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2
Have ready a 9-inch springform pan; do not grease it.
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3
Sift cake meal with potato starch into a bowl.
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4
Beat egg yolks in a large bowl with an electric mixer.
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5
Beat in 1/2 cup sugar.
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6
Whip at high speed about 5 minutes or until mixture is pale and very thick.
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7
Stir in lemon juice and zest.
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8
In another large clean bowl, beat egg whites and salt with a mixer until soft peaks form.
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9
Gradually beat in remaining 1/4 cup sugar.
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10
Beat at high speed until whites are stiff and shiny but not dry.
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11
Fold cake meal mixture into yolks.
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12
Lightly fold in whites in 3 batches, just until batter is blended.
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13
Lightly spoon about one third of the batter in prepared pan.
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14
Gently cover with half the apples.
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15
Sprinkle them with 2 1/2 teaspoons cinnamon mixture.
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16
Top with half the remaining batter, then with the remaining apples, and sprinkle them with the remaining cinnamon mixture.
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17
Spoon remaining batter over apples and spread gently.
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18
Bake about 1 hour or until top is firm and a cake tester inserted in cakes center comes out clean.
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19
Cool in pan on a rack 10 minutes.
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20
Run a metal spatula carefully around cake.
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21
Remove sides of pan.
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22
Cool completely.
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23
(Cake can be kept, covered, 2 days in refrigerator.)
