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.



  1. Oil and flour for the pan
  2. 8 egg whites
  3. 3 cups grated peeled apple (about 2-3 large apples)
  4. 2 Tablespoons lemon juice
  5. ½ cup sugar
  6. 1 ½ teaspoons cinnamon
  7. ½ teaspoon vanilla extract
  8. 1 ½ cups sifted flour
  9. ½ teaspoon salt



  1. Preheat the oven to 350 degrees F.
  2. Oil a 9-inch square pan and dust with flour.  Be generous, as this cake tends to stick.
  3. Place the egg whites in a large bowl, and let them sit until they reach room temperature.
  4. While the eggs are sitting, combine the apples with all the remaining ingredients in another, even larger bowl.
  5. Mix them well.
  6. Now that the egg whites have warmed up, beat them with an electric mixer on high until they form sturdy peaks.
  7. 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.
  8. 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