Cream-Filled Apple Cake Recipe

Cake Batter
Prepare the Egg Whites:
In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.
Combine Wet Ingredients:
In another bowl, beat the 2 whole eggs with a pinch of salt.
Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.
Combine Dry Ingredients:
In a separate bowl, sift together the flour and baking powder.
Prepare the Apples:
Peel, core, and chop the apples into small pieces.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the beaten egg whites.
Fold in the chopped apples.
Prepare the Baking Pan:
Preheat the oven to 180°C (356°F).
Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.
Assemble the Cake:
Pour half of the cake batter into the prepared pan.
Add the cooled cream in a spiral shape over the batter.
Pour the remaining batter on top of the cream.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Decoration
Decorate the Cake:
Allow the cake to cool completely.
Dust with powdered sugar for a vintage texture (optional).
Serving Suggestions
Serve the cake warm or at room temperature.
Enjoy with a cup of tea or coffee for a delightful treat.