Sift all dry ingredients into a bowl and gently stir.
Dice all apples, place in a large sauté pan over medium flame with butter then stir, add apple cider and simmer for 10 min. Remove from heat and strain, separating apples and liquid. Refrigerate the apples and set the liquid on a counter top, cool to room temp.
Whip 5 egg whites until stiff.
In a mixing bowl fit with a paddle, combine soft butter w/ brown sugar, vanilla, pinch of salt & 5 egg yolks mixed with 5 whole eggs.
Slowly add all dry ingredients running the mixer @ low speed. Once all dry ingredients are added to the bowl add buttermilk and ricotta cheese, mix until smooth on low (1 minute).
Prepare 3, 8×4 inch pans with spray oil then dust lightly with flour.
Add batter evenly between 3 pans. Place 1/2 of the diced cooked apples to the top of each. Set the remaining half aside for plating.
Bake in preheated 350° degree oven for 90 minutes. Test with tooth pick before removing.
Plate warm cakes upside down on platters and pour apple/butter stock on the bottom (too) of each. Rest at room temp until cool.
To serve, slice and serve with the cooked apples and whipped cream.