Fresh Apple-Chiffon Cake

Directions

Heat oven to 325℉ (160℃). 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 ⅓ 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.

Scrape into tube pan and smooth top. Bake 1 hour 15 minutes or until pick inserted near center of cake comes out clean. Invert tube pan on a wire rack or hang on the neck of a glass bottle. Let cool completely.

Run knife around edges and tube and remove pan. Loosen and remove bottom, or peel off paper. Place cake right side up on serving plate. Drizzle with caramel sauce.