Figure Friendly Jewish Apple Cake
3 cups all-purpose flour
1½ teaspoons cinnamon
1 teaspoon baking soda
1½ cups unsweetened applesauce
1 teaspoon vanilla extract
3 medium apples (1 pound)
6 egg whites
½ cup walnuts, chopped
Preheat oven to 350° F. Coat an angel-food cake pan with vegetable-oil cooking spray and set aside.
In a large bowl, sift 1 cup sugar with flour, cinnamon and baking soda and set aside.
In a small bowl, mix the applesauce and the vanilla together and set aside. Next peel, core and thickly slice the apples, then cut those slices in half and set aside.
In a separate bowl, beat egg whites with an electric mixer until they hold soft peaks when beaters are raised. Slowly add remaining ½ cup of sugar and beat until the whites hold glossy peaks.
With clean beaters, combine the applesauce with the flour mixture, then fold in apples and walnuts. Take two large spoonfuls of egg-white mixture, fold into the batter and incorporate slightly, and then fold in remaining egg-white mixture until thoroughly incorporated (until no white streaks show in the batter).
Pour mixture into prepared angel-food cake pan; bake for 1 hour or until a toothpick inserted into cake comes out clean. Place on rack until cool and then carefully unmold.
Makes 12 servings.