2 egg whites
1/3 cup sugar
3/4 tsp bicarb soda
1/2 cup apple sauce (in jar)
1/2 tsp cinnamon
1 cup mashed ripe banana (2-3 bananas)
1 1/2 cups self-raising flour
3/4 cup icing sugar
1-2 Tbs lemon juice
1 Tbs (5g) light margarine
Preheat oven 180 C fan-forced.
Beat egg whites and sugar together in medium-size mixing bowl for 1 minute
Mix bicarb soda into apple sauce (it will froth) add cinnamon and apple mixture to bowl. Stir in mashed banana. Gently fold flour into mixture in one go. Do not beat as this will make the cake tough.
Pour into a round cake tin or loaf tin that has been coated with cooking spray.
Bake 30-35 minutes or until cake springs back when lightly pressed in centre.
Mix icing sugar and margarine in a small mixing bowl, slowly add enough juice to make a spreadable consistency.
Spread over cake. Sprinkle lemon rind or a little cinnamon over icing for decoration (optional).
Medium size mixing bowl
Round cake tin/loaf tin
Photo Credits: Annette Sym, Symply Too Good To Be True Book 1