Method

Preheat oven to 160°C (fan-forced). Spray a 20cm (base) round springform cake pan with cooking spray. Line the base and side with baking paper.

Peel, quarter and core two of the apples. Thickly slice the apples. Put the sliced apples and the water in a large saucepan. Cover and bring to a simmer over medium heat. Reduce heat to low and cook, covered, for 8-10 minutes or until the apples are just tender. Drain well. Transfer to a plate lined with paper towel. Chop.

Put the Splenda® Granulated, spread, egg and eggwhites in a medium bowl. Using electric beaters, beat until well combined. Sift the flours and cinnamon into a small bowl, returning any husks to the bowl. Add half of the flour mixture and half of the milk to the Splenda® mixture. Using a wooden spoon, mix until just combined. Repeat with the remaining flour and milk. Stir in the chopped apple.

Peel, quarter and core the remaining two apples. Thinly slice. Arrange in a circular pattern over the base of the lined pan. Carefully spoon the cake batter into the lined pan and smooth the surface. Bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 15 minutes before turning out onto a wire rack to cool.