INGREDIENTS

INSTRUCTIONS

Date: Mon, 18 Mar 1996 18:03:34 -0500
From: kmeade@ids2.idsonline.com (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).
MC-RECIPE@MASTERCOOK.COM
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