Combine 1 cup sugar and water in heavy, deep, oven-proof 25 cm skillet. Bring to boil over medium heat, stirring occasionally. Cook to light caramel stage or pale amber color, stirring occasionally. Remove from heat. Swirl in butter and half tsp almond extract. Set aside. Peel, core and cut each apple into 4 wedges. Arrange about 0.75 of apple in tight single layer over caramel. Cut remaining apple wedges in halves and place atop first apple layer. Cover skillet and cook over medium-low heat until apples exude juices, about 10 minutes. Uncover skillet, increase heat to medium and continue cooking about 25-30 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if caramel starts cooking too fast). Baste apples occasionally with caramel syrup, using baster or spoon. Remove from heat and cool. Sift cake flour with baking powder and half cup plus 2 Tablespoon sugar in bowl. Make well in center. In another bowl, whisk egg, apple juice, and remaining 2 Tablespoon sugar, then beat until stiff but not dry. Fold small amount of batter into egg whites, then fold mixture back into remaining batter. Pour over apples in skillet. Bake at 180ºC for 25-30 minutes, or until wood pick inserted in center of cake comes out clean. Cool 5 minutes. Loosen cake around edges. Place platter over skillet and carefully invert pan, shaking gently to release cake into platter. Spoon any remaining glaze over cake. Serve with whipped topping. Makes dozen servings. ----