Every time that I follow a recipe in which you whip the egg whites separately into stiff peaks then fold into the batter, the results are so light and tender. This recipe is a keeper.
Apple Upside-Down Cake
Topping:
Cooking spray
3/4 cup sugar
1/4 cup water
3 cups of Rome apples, peeled and sliced to 1/4" slices (~ 2 apples)
1/4 cup chopped walnuts
Cake:
1 1/3 cups cake flour (5.3 oz)
1.5 tsp baking powder
1/4 tsp salt
2/3 cup sugar
3 Tbsp butter, softened
2 large egg yolks
1 tsp vanilla extract
1/2 cup milk (used skim)
3 large egg whites
1. Preheat overn to 350. Coat a 9" round cake pan with cooking spray
2. Combine 3/4 cup sugar and water in saucepan over med-high heat; cook until sugar dissolves, stirring gently to dissolve. Continue cooking for 4 minutes or until golden (do NOT stir). Immediately pour into cake pan, tipping to coat the bottom. Arrange apple slices concentrically in pan. Sprinkle with walnuts and set aside.
Boiling sugar water
Wonderful springform wedding gift pan, thanks to Mel and Mike!
3. To prepare cake, combine flour, baking powder, salt and stir. In another bowl, combine 2/3 cup sugar and butter, and beat with mixer until light and fluffy. Add egg yolks and vanilla and beat till combined. Add flour and milk (alternating).
4. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently fold egg whites into batter.
Stiff peaks hold the shape of the beaters
Folding in the egg whites to the batter
5. Spread batter over apples. Bake at 350 for 35 minutes. Cool on rack or 5 minutes, then loosen edges of cake from pan and invert onto a serving plate.
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| Finished cake |
Inverted cake!
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