Preheat oven to 180°C.
Melt 100 gm butter in a saute (or heavy-bottomed) pan and gently cook apples until they collapse.
Then add about 200 gm caster sugar and 1 tspn vanilla. Stir well and cook until apples are tender and lightly caramelised.
Cream 100 gm softened butter with 185 gm caster sugar using an electric mixer until lightly and fluffy.
Add egg yolks, one at a time until incorporated.
Mix together flour, cinnamon, baking powder and salt in another bowl using a wooden spoon. Then fold into the butter and sugar mixture, together with 1 tspn vanilla.
Beat egg whites until stiff peaks form and gently fold into the sponge mixture, a little at a time.
Grease a gratin dish (or casserole) with melted butter, spoon in the apples and smooth the top. Cover with the sponge mixture and cook in the oven for about 45-60 mins until a skewer comes out clean.
Serve wedges of the sponge with a good dollop of whipped cream.
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