Yield: 9 Servings
|\N \N||Oil & flour; for the pan|
|8 \N||Egg whites|
|3 cups||Grated peeled apple; about 2 large apples|
|2 tablespoons||Lemon juice|
|½ teaspoon||Vanilla extract|
|1½ cup||Sifted flour|
|½ cup||Finely chopped nuts; optional|
|1 cup||Minced cranberries; optional|
|\N \N||Powdered sugar; for topping|
Date: Mon, 18 Mar 1996 18:03:34 -0500 From: kmeade@... (The Meades)
Recipe By: Mollie Katzen
1. Preheat oven to 350 degrees F. Generously oil a 9-inch square pan & dust with flour.
2. Place the egg whites in a large bowl, and beat with an electric mixer at high speed until they form sturdy peaks.
3. In another large bowl, combine apples with all remaining ingredients (including optional nuts & cranberries) & mix well.
4. Use a rubber spatula to fold the beaten egg white into the apple mixture until fairly well combined. Transfer to the prepared pan, and bake about 30 minutes - until a probe comes out clean. Cool before slicing. Serve plain or dusted with powdered sugar. NOTES: As its name suggests, this cake is very light & fluffy, thanks to the presence of 8 beaten egg whites (& the absence of egg yolks, butter, oil or dairy products). A few tips: 1. Separate the eggs when cold, then let the whites come to room temperature before beating them.
2. You can grate the apples in a food processor with the grating attachment.
3. Be generous when you oil & flour the pan. This cake has a tendency to stick.
4. If you can't bring yourself to throw out the egg yolks, save them to brush over bread (I buy the litre containers of egg whites at the supermarket, so there's no waste., stimps).
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