Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 1 cup 198g / 7oz Sugar

  3. 6 Eggs - separated

  4. 1/4 cup 59ml Potato starch

  5. 1/2 cup 31g / 1.1oz Flour

  6. 1 Active dry yeast

  7. 1 teaspoon 5ml Salt

  8. 2 tablespoons 30ml Sweet butter

  9. 4 Granny Smith apples - peeled, cored, and thinly sliced

  10. 1 tablespoon 15ml Grated fresh ginger

  11. 1/2 cup 80g / 2.8oz Brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees.

  2. In a mixing bowl, combine the butter and sugar and cream them together. Once they are well mixed and fluffy, incorporate the egg yolks, one at a time, and continue to beat.

  3. In a separate bowl, combine the potato starch, flour, yeast, and salt and mix well. Combine the wet and dry ingredients, stirring just enough to blend.

  4. In a separate bowl, whip the egg whites and fold them into the mixture. Turn the batter out into a greased 9-inch round cake pan and bake for 30 minutes.

  5. While the cake bakes, heat the butter in a medium saucepan. Add the apples, ginger, and sugar and cook until very soft, about 20 minutes. Set aside in a warm place.

  6. When the cake comes out of the oven allow it to rest 5 minutes, then invert it onto a plate. Spoon the apple compote over and serve with whipped cream on the side.


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