Israeli upside down apple cake

Apples:
    1/4 c  margarine
    1/2 c  Brown sugar
    1/2 c  White sugar
      8    Apples; peeled and cored
           Walnuts
           Raisins
           Juice of 1 lemon
           Batter:
      5    Eggs; separated
      5 tb Sugar
      1 ts Lemon juice
      4 tb Potato starch; sifted
 
  Recipe by: Net To prepare the apples, melt the margarine and the sugars in
  the bottom of a deep round pan large enough to hold the apples comfortabl
  y. Arrange the apples over the sugar. Fill the core openings with walnuts
  and raisins. Pour the lemon juice over the apples. Bake in a preheated 375
  degree F oven for 30-35 minutes until the apples are tender.
  
  To prepare the batter, in a large mixing bowl beat the egg yolks with the
  sugar until very light. Add the lemon juice and sifted pot ato starch. In a
  clean bowl, with clean beaters, beat the egg whites until stiff but not
  dry. Carefully fold the beaten egg whites i nto the egg yolk mixture. Pour
  the batter over the hot apples and bake for an additional 30 minutes or
  until the cake tests done.  L et the cake rest on a cake rack for 10
  minutes before turning it out, upside down, onto a large cake plate. Serve
  cold.
 
-----