Apple upside down cake

This lovely recipe comes from forks.ca. If the batter seems a bit thick, don't worry it does turn out. I found that the cake tasted much better on day two, if you can stand the wait...

• For the topping
• 85g (3oz) butter
• 3 apples, peeled, cored and cut into 2.5cm (1in) slices
• zest and juice of one lemon
• 150g (5.5oz) light brown sugar
• For the sponge
• 75g (2.8oz) butter
• 150g (5.5oz) granulated sugar
• 3 eggs, separated
• 3 tablespoons milk
• 1 teaspoon vanilla essence
• 150g (5.5oz) SR flour, sieved
• 1 teaspoon cinnamon
• 1 teaspoon baking powder

Preheat the oven to 350°F. Line the bottom of a 8in springform cake tin with parchment paper.

To make the topping, place the butter in a frying pan and melt over a low heat. Add the sliced apples, lemon juice and zest. Cook for 3-4 minutes.

Add the sugar and cook for 5 minutes.

Using a slotted spoon remove the apple slices and arrange them in one layer on the bottom of the cake tin.

Boil up the remaining juices until they turn a rich golden colour. Pour this sticky toffee-like substance over the top of the apples in the cake tin.

To make the sponge, cream together the butter and sugar. Add the vanilla and the beaten egg yolks. Then fold in the flour, baking powder and cinnamon. Stir in the milk.

In a separate bowl, whip the egg whites until stiff. Fold these into the cake mixture. Spoon the cake mixture over the apples.

Place in the oven and bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.

Leave to cool for at least 5 minutes. Then gently turn the cake out upside down onto a serving plate or cake stand. (You may have to peel off the greaseproof paper.)