So I guess this is what happens when you’re stuck at jury duty – you write about what you’ve made for dinner, lunch, and then dinner again, over the past couple of days. Well, here’s a dessert, to shake things up a bit.
I made this cake for my mother as a belated Mothers’ Day gift. The recipe is from – you guessed it – Moosewood Cookbook. It is a very light and fluffy cake because of the beaten egg yolks and lack of dairy or shortening of any kind. This also makes it fairly healthy, as desserts go.
- Oil and flour for the pan
- 8 egg whites
- 3 cups grated peeled apple (about 2-3 large apples)
- 2 Tablespoons lemon juice
- ½ cup sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon vanilla extract
- 1 ½ cups sifted flour
- ½ teaspoon salt
- Preheat the oven to 350 degrees F.
- Oil a 9-inch square pan and dust with flour. Be generous, as this cake tends to stick.
- Place the egg whites in a large bowl, and let them sit until they reach room temperature.
- While the eggs are sitting, combine the apples with all the remaining ingredients in another, even larger bowl.
- Mix them well.
- Now that the egg whites have warmed up, beat them with an electric mixer on high until they form sturdy peaks.
- Use a rubber spatula to fold the beaten egg whites into the apple mixture until fairly well combined. Transfer to the prepared pan, and bake about 30 minutes, or until a toothpick comes out clean.
- Cool before slicing.
This cake can be eaten for breakfast or as dessert. It’s kind of like a cross between a meringue, an angel food cake, and an apple raisin bread.
- Laura ‘16