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Brush all over a 23cm spring form baking tin lightly with oil. Line the tin with a circle of baking paper and put onto a baking sheet

Break the eggs one at a time into a mug and then tip onto a saucer or plate. Using an egg cup, trap the yolk then tip all the white into a bowl. Check there is no yolk in the white and put the yolk into a separate bowl. (If there is yolk in the white it will not fluff up as well). Repeat for the other 3 so you have a bowl of yolks and a bowl of whites. Wipe your hands

Add sugar to the yolks and using a whisk mix the yolks and sugar together until very pale yellow and lots of bubbles appear

Add flour to the yolk mixture, a little at a time with a spoon, mixing in between each addition with the whisk. Put to one side

On a chopping board cut up the first apple. Start by taking out the stalk and then turn the apple over so it doesn’t wobble. Put a fork into one side of the apple and then use a table knife to one side of the core all the way through the apple. Then lay the apple pieces on their flat side and use the fork and knife to carry on cutting around the core

Then use the ‘bridge’ method cut the apples into 4cm chunks. Repeat with the other apples

With a tea towel under the bowl to stop it slipping, whisk the egg whites, until they are light, fluffy and very stiff

Take one spoonful of the egg whites and mix it into the yolk mixture. Mix well. Then gently ‘fold’ in the rest of the egg white a little at a time until it is all used up and the mixture is light and pale

Put most of the apple pieces into the bottom of the prepared baking tin. Save a few pieces of apple for the top

Spoon the egg mixture over the apples using the back of the spoon to hide all the apple pieces

Put the remaining apple pieces on the top

Put the cake tin on a baking sheet and ask a grown up to put the Sharlokta into the oven, 180°C for 30 mins until risen and golden