Apple and sultana cake

1. Method

2. Preheat oven to 180c or 350f
Grease a large cake tin with some Frylight/Pam butter spray and pour in the cake mixture.
Add the flour, splenda, sultanas, cinnamon, allspice and bicarbonate of soda to a large mixing bowl.
Separate the yolks from the egg. Then add the vanilla extract to the egg yolks and whisk. Add this into the flour mixture, along with the stewed apple and mix thoroughly.
In another bowl whisk the egg whites until they form soft peaks. Then fold into the rest of the cake mixture, until all ingredients are mixed evenly. Try not to over mix, as you do not want to lose the stiffness of the egg whites.
Pour the mixture into your greased cake tin.
Add to the oven and bake for approx 1 hour (a skewer entered into the centre should come out clean). After about 40mins of baking time you may need to cover with some aluminum foil to prevent the top from burning.
When cake is ready, remove from oven and allow to cool completely in the cake tin. Once the cake is cooled, you can then remove it from the tin and sprinkle with a dusting of icing sugar (1 teaspoon)
This cake is great served on it’s own or with some light squirty cream (for syns) or for a syn free option use some quark.