Fresh Apple-Chiffon Cake
- 1 cup egg whites from 7 large egg
- 2 tablespoons sugar granulated
- 1 1/4 cups brown sugar packed
- 1/2 cup apple juice
- 13 cup vegetable oil
- 2 each egg yolks from 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg ground
- 18 teaspoon cloves ground
- 3 medium apples, mcintosh about 1 pound peeled and coarsely shredded
- Heat oven to 325F (160C).
- 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.
- 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.
- 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.
- Stir about 13 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.
- 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.
- 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.
egg whites, sugar, brown sugar, apple juice, vegetable oil, egg yolks, vanilla, flour, baking powder, cinnamon ground, salt, nutmeg ground, cloves ground, apples
Taken from recipeland.com/recipe/v/fresh-apple-chiffon-cake-47267 (may not work)