Low Fat Apple Cake
Member recipe

Low Fat Apple Cake

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(1 ratings)

Member recipe by


Serves 1 - 1 Cake

Are the left over egg whites occupying your fridge? Then try this to consume all of them turning into a yummy cake!

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  • [In order of cooking process]
  • (For apple preserve)
  • 2 cooking apples, quartered, skinned and sliced in bite size
  • 1/2 lemon, juiced
  • 1 tbsp granulated sugar
  • 1 tbsp ground cinnamon
  • *****************************************
  • 4 large egg whites (for the remaining yolks, refer to my Honey Custard or Double Coffee Cream recipe if you like)
  • 50g granulated sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 20g unsalted butter, melted
  • ****************************************
  • (For decoration, if you like)
  • 1 tbsp icing sugar


    1. Preheat the oven to 180C. To make the apple preserve, put the sliced apples into the sauce pan, covering with the lemon juice and sugar, bring to the medium heat until apples goes soft but retains shape. Add the cinnamon, gently stir and remove from the heat. Set aside and cool.
    2. In a bowl, to make the meringue, whisk the egg whites and sugar until stiff peaks form.
    3. Sift the flour and the baking powder over the bowl and mix well with the meringue gently.
    4. Add the melted butter and the apple preserve, lightly fold them into the mixture, then spoon into a tin (I use L19cm x D9cm x H9cm square non-stick).
    5. Bake in the preheated oven for 30 minutes, or until skewer inserted into the centre comes out dry. Remove the cake from the oven, leave for 5 minutes, then turn out onto wire racks to cool. Serve with sifted icing sugar if you like or whatever you like. Enjoy!

Comments, questions and tips

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11th Jun, 2011
This is an amazing cake, so moist and pudding like. I wrapped it in foil while still slightly warm, and it stayed lovely and moist for two days. Like a dorset apple cake, only much more healthy. Nice with natural yougurt as well.
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