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Recipe Name: Apple Cloud Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 9

Oil & flour, for the pan
8 Egg whites
3 Cup(s) Grated peeled apple, about 2
large apples
2 Tablespoon(s) Lemon Juice
1/2 Cup(s) Sugar
1 1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Vanilla extract
1 1/2 Cup(s) Sifted flour
1/2 Teaspoon(s) Salt
1/2 Cup(s) Finely chopped nuts
1 Cup(s) Minced cranberries, optional
Powdered sugar, for topping
Date: Mon, 18 Mar 1996 18:03:34 -0500 From:
(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: Separate the eggs
when cold, then let the whites come to room temperature before beating
them. You can grate the apples in a food processor with the grating
attachment. Be generous when you oil & flour the pan. This cake has a
tendency to stick. 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).
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 471
Calories From Fat: 48
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 182.8mg
Potassium: 270mg
Carbohydrates: 100g
Fiber: 6.9g
Sugar: 26.8g
Protein: 6.8g

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