Preheat oven 170C/ 325F/ GM3 and grease & line two 6 inch/ 15cm cake tins
Finely chop the thick, skinless dried apple slices.
Weigh the flour, baking powder, cinnamon and nutmeg into a bowl and stir briefly
Put the butter and sugar into a medium sized bowl and cream, using electric beaters, until fluffy and pale in colour
Separate the egg yolks and whites. Add the yolks to the cake batter and put the whites into a small mixing bowl
Add the milk to the cake batter and beat until the milk and egg yolks are incorporated
Sieve the flour mix into the cake batter and, using a large metal spoon, gently mix it all into the cake batter
Stir the chopped dried apples into the mix
Whisk the egg white to stiff peaks. Take a large spoonful and fold into the cake batter then fold in the rest of the egg whites very gently
Divide the batter between the tins filling to ⅔ full. Avoid the temptation to overfill your tins - just use any excess batter make a cupcake or two
Bake for approx 25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack before decorating