Fresh apple-chiffon cake
---------- Recipe via Meal-Master (tm) v8.05
Title: Fresh Apple-Chiffon Cake
Categories: Cakes, Low-fat
Yield: 12 Servings
1 c Egg whites; from 7 large egg
2 tb Granulated sugar
1 1/4 c Packed brown sugar
1/2 c Apple juice
1/3 c Vegetable oil
Yolks from 2 large eggs
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
1 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
1/8 ts Ground cloves
3 md Mcintosh apples
-about 1 pound
-peeled and coarsely shredde
Garnish: bottled caramel sau
Recipe by: Woman's Day 1. Heat oven to 325 F. Have a 9- to 10-inch tube pan
ready. If pan has a removable bottom, do nothing to it. If not, lightly
grease and line bottom with waxed paper. Lightly grease paper. 2. Beat egg
whites in a large bowl with electric mixer on medium speed until frothy.
Gradually increase mixer speed to high, adding granulated sugar 1
tablespoon at a time. Beat until whites greatly increase in volume and are
thick and glossy, and stiff peaks form when beaters are lifted. 3. In
another large bowl, with electric mixer on high (no need to wash beaters),
beat brown sugar, apple juice, oil, egg yolks and vanilla extract until
well blended. Gradually beat in flour, baking powder, cinnamon, salt,
nutmeg and cloves. Stir in shredded apples. 4. Stir about 1/3 the whites
into the apple mixture. Pour apple mixture into remaining whites and gently
stir (fold) with a rubber spatula until no white streaks remain. 5. Scrape
into tube pan and smooth top. Bake 1 hour 15 minutes or until pick inserted
near center of cake comes out clean. Invert tube pan on a wire rack or hang
on the neck of a glass bottle. Let cool completely. 6. Run knife around
edges and tube and remove pan. Loosen and remove bottom, or peel off paper.
Place cake right side up on serving plate. Drizzle with caramel sauce. *
Serves 12. Per serving: 270 cal, 5 g pro, 47 g car, 7 g fat, 35 mg chol,
256 mg sod. Exchanges: 1 1/2 starch/bread, 1 1/2 fruit, 1 1/2 fat
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