Apple Cake with Lemonade | Easy and Juicy Dessert

Grease a 23 cm diameter cake tin with butter and dust with a little fine flour. Preheat the oven to 170°C (fan-assisted).

Sift the flour with the baking powder. Separate the eggs, and beat the whites with a pinch of salt until stiff peaks form. Cream the soft butter with the cane sugar and vanilla sugar until fluffy, then add the egg yolks one by one, beating until you get a light, thick cream.

Alternately fold the flour and sparkling apple juice into the cream, then gently fold in the egg white foam by hand. Spread the batter evenly in the prepared tin and smooth the top.