Instructions

Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.

Sift the powdered sugar and flour three times in a large bowl. This aerates the flour and allows the cake to be light and airy. Do not skip this step. Whisk in the cinnamon and nutmeg.

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan.

When cooled, loosen the sides of the cake from the pan and remove the cake.
Using a serrated knife, slice the cake gently into three equal layers. Transfer
to a serving plate.

In a small saucepan, combine the butter, brown sugar, and apples. Cook, occasionally stirring, until the sugar dissolve and the apples soften. Cook for about 5 minutes, remove from stove top, and let cool.

When ready to serve, top the cooled cake with the caramelized apples. Drizzle with caramel sauce and serve.