Fresh Apple Chiffon Cake Recipe

Chiffon cakes rely on well-beaten egg whites for lightness and height. Make sure bowls and beaters are clean, dry and free of grease so whites beat to maximum volume.

1 cup 2 Tb 1 1/4 cups 1/2 cup 1/3 cup 2 Large 2 tsp 2 cups 1 Tb 1 tsp 1/2 tsp 1/4 tsp 1/8 tsp 3 medium size 1 jar

Egg whites ( 7 large eggs ) Granulated sugar Packed brown sugar Apple juice Vegetable oil Yolks from eggs Vanilla extract All-purpose flour Baking powder Ground cinnamon Salt Ground nutmeg Ground cloves McIntosh Apples ( about 1 pound, peeled )and coarsely shredded ( 2cups ) Caramel sauce

Oven Temp ~ 325°        Baking Time ~ 1 Hour & 15  Min. Pan Type ~ 10 inch tube pan

Preheat oven,

have a 9 to 10-inch tube pan ready. If pan has a removable
bottom, do nothing to it. If not, lightly grease and line bottom with waxed paper. Lightly grease paper.

Beat egg whites in a large bowl with electric mixer on medium speed until frothy.
Gradually increase mixer speed to high, adding granulated sugar 1 tablespoon at a time.
Beat until whites greatly increase in volume and are thick and glossy, and stiff peaks form when beaters are lifted.

In another large bowl, with electric mixer on high (no need to wash beaters), beat brown sugar, apple juice, oil, egg yolks and vanilla extract until well blended. Gradually beat in flour, baking powder, cinnamon, salt, nutmeg and cloves. Stir in shredded apples.

Stir about 1/3 the whites into the apple mixture. Pour apple mixture into remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain.

Pour into tube pan and smooth top. Bake until pick inserted
near center of cake comes out clean. Invert tube pan onto a wire rack or hang on the neck of a glass bottle. Let cool completely.

Run knife around edges and the tube and remove pan. Loosen and remove bottom, or peel off paper. Place cake right side up on serving plate. Drizzle with caramel sauce.