Fresh Apple Chiffon Cake 1
Ingredients
1 C. egg whites
2 Tbsp. 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 tsp. vanilla extract
2 C. all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 medium McIntosh apples
Caramel sauce
1 C. light brown sugar
1 C. butter, not substitutes
1 C. granulated sugar
2 C. heavy whipping cream
Cooking Instructions
Heat oven to 325. Have a 10-inch tube pan ready. If pan has removable bottom, do nothing to it. If not, lightly grease and line bottom with wax paper. Lightly grease paper. Beat egg whites in large bowl with electric mixer on medium-speed until frothy. Gradually increase mixer speed to high, adding granulated sugar 1 Tbls. at a time. Beat until whites greatly increase in volume and thick glossy, stiff peak form when beaters are lifted. 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, plus cloves. Stir in shredded apples. Stir about 1/3 the whites into apple mixture. Pour apple mixture into remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain. Scrape into tube pan plus smooth top. Bake 1 hr 15 minutes or until pick inserted near center of cake comes out clean. Invert tube pan on wire rack or hang on neck of a glass bottle. Cool completely. Run knife around edges plus tube plus remove pan. Loosen plus remove bottom, or peel off paper. Place cake right side up on serving plate. Drizzle with caramel sauce. Caramel Sauce: Combine all ingredients in 2-quart saucepan. Bring to boil; stir well; serve warm over warm cake. Refrigerated caramel sauce keeps indefinitely when refrigerated
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