Upside-Down Apple Cake
Servings and Ingredients
|½ c.||brown sugar|
|½ c.||white sugar|
|8||apples, left whole, peeled and cored|
|juice of 1 lemon|
|5||large eggs, separated|
|5 tbsp.||white sugar|
|1 tsp.||lemon juice|
|4 tbsp.||sifted potato starch|
- Preheat oven to 375 degrees.
- Place margarine, brown sugar and 1/2 cup white sugar in the bottom of a deep round oven-proof pan large enough to hold the apples comfortably. Place pan in oven until the margarine melts.
- Arrange the whole cored apples upright over the sugar sauce. Fill the openings with walnuts and raisins. Pour the juice of 1 lemon over the apples.
- Bake at 375 degrees for 30 to 35 minutes, until the apples are tender.
- To prepare the batter, beat the egg yolks with 5 tablespoons sugar in a large mixing bowl until mixture is very light. Add 1 teaspoon lemon juice and sifted potato starch.
- In a separate clean bowl, with clean beaters, beat egg whites until stiff but not dry. Carefully fold beaten egg whites into egg yolk mixture. Pour the batter over the hot apples.
- Return to the oven and bake for an additional 30 minutes, or until the cake tests done.
- Place cake on a wire rack for 10 minutes to cool. Turn cake out, upside down, onto a large cake plate. Serve cold.