For the oil cake, peel, core and grate the apples (fine or coarse as you prefer). Separate the eggs, beat the egg whites until stiff.
Beat the egg yolks, sugar and vanilla sugar until foamy, carefully add the oil and water and continue to stir.
Stir in rum, cocoa, cinnamon, cardamom and the grated apple. Mix the baking powder with the flour and carefully stir into the mixture. Finally, fold in the beaten egg whites.
Pour the batter into a well-greased and floured baking pan. Bake at 200 °C top-bottom heat, on the lowest rack for about 55 minutes.
Poke the cake with a skewer and test if it is done. If some dough still sticks, bake for a few more minutes.
Preparation Tip:
Put the oil and water in a knife cup. If you like, you can sprinkle the oil cake with a little powdered sugar.
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