Step 1

Peel and slice the apples, and set aside. Don't worry if they slightly brown as they sit. This will not be a problem once the apples get cooked in the cake.

Step 2

Separate the egg whites from the yolks. Beat the whites to soft peaks. While mixing, add a little sugar, then set aside.

Step 3

In another bowl, cream the margarine with the rest of the sugar. Add the yolks, one at a time.

Step 4

Sift the baking powder and half of the flour into the margarine mixture and fold in by hand using a spatula. Once incorporated, fold in the second half of the flour. The batter should be rather firm.

Step 5

Gently fold in the egg whites making sure not to knock too much air out of them. This will make the batter runnier and fluffier.

Step 6

Pour half of the batter into a 24-cm round cake pan and spread it all over the bottom, making an even layer.

Step 7

Sift the cocoa powder into the rest of the batter and fold in. Spread cocoa batter all over the other batter layer in the baking pan.

Step 8

Press apple slices into the batter, making sure to pierce right through both layers so that the fruits touch the bottom of the pan.

Step 9

Sprinkle the cane sugar all over the cake top.

Step 10

Bake the cake at 180°C (360°F) for 40 minutes or until a toothpick inserted in the middle comes out clean. Avoid testing near an apple slice as the cake might be more moist there.