Sandy Cake with Apple Compote: Torta Sabiosa

• 1/2 cup butter
• 1 cup sugar
• 6 eggs, separated
• 1/4 cup potato starch
• 1/2 cup flour
• 1 package active dry yeast
• Pinch salt
• 2 tablespoons sweet butter
• 4 Granny Smith apples, peeled, cored, and thinly sliced
• 1 tablespoon grated fresh ginger
• 1/2 cup brown sugar

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl, combine the butter and sugar and cream them together.
3. Once they are well mixed and fluffy, incorporate the egg yolks, one at a time, and continue to beat.
4. In a separate bowl, combine the potato starch, flour, yeast, and salt and mix well.
5. Combine the wet and dry ingredients, stirring just enough to blend.
6. In a separate bowl, whip the egg whites and fold them into the mixture.
7. Turn the batter out into a greased 9-inch round cake pan and bake for 30 minutes.
8. While the cake bakes, heat the butter in a medium saucepan.
9. Add the apples, ginger, and sugar and cook until very soft, about 20 minutes.
10. Set aside in a warm place.
11. When the cake comes out of the oven allow it to rest 5 minutes, then invert it onto a plate.
12. Spoon the apple compote over and serve with whipped cream on the side.

butter, sugar, eggs, potato starch, flour, active dry yeast, salt, sweet butter, apples, ginger, brown sugar

Taken from www.foodnetwork.com/recipes/mario-batali/sandy-cake-with-apple-compote-torta-sabiosa-recipe.html (may not work)