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Preheat oven to 350F
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
3/4 cup apple juice
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
3/4 cup shredded raw apple
Sift together flour, baking powder, cinnamon and salt.
Blend in brown sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks and apple juice.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Fold in shredded apple.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
3/4 cup apple juice
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
3/4 cup shredded raw apple
Sift together flour, baking powder, cinnamon and salt.
Blend in brown sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks and apple juice.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Fold in shredded apple.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.