Apple Chiffon Cake

SUBMITTED BY: Carol

"Apples are always in abundance in the fall and this is the time when I make all kinds of cakes and cookies. This is another one of my recipes to share with you."

SERVINGS & SCALING

Original recipe yield: 1 -10 inch tube

USMETRIC

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INGREDIENTS

6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 3/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/2 cup vegetable oil
6 egg yolks
1 cup applesauce

READ REVIEWS (2)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny.
Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar.
Beat together until smooth the vegetable oil, egg yolks, and applesauce. Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites. Pour batter into one 10 inch ungreased tube pan.
Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cake is cool loosen edges and remove cake from pan.

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REVIEWS

Reviewed on Nov. 14, 2003 by CHILICAT

Moist and delicious! I used an additional 1/2 cup of applesauce instead of the oil to cut back on calories, and the cake turned out excellent. This one will be going into my permanent recipe file!

8 users found this review helpful