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.

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Healthy Homemade Cake Recipes

Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor.

Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste!

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