6 ea Apples; Medium, Tart 1 1/2 c Flour; Unbleached
2 ea Lemons; Medium, Juiced 3/4 c Milk
3 tb Sugar 1 tb Rum
3 tb Butter 2 ea Egg Whites; Large
3/4 c Sugar 1 tb Butter; To Grease Cake Pan
2 ea Egg Yolks; Large, Divided * 1 ts Vegetable Oil
1/2 ea Lemon;Juiced And Peel Grated 3 tb Confectioners’ Sugar
1 ts Baking Powder
* Do not put the egg yolks together as they will be used individually.
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Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg
yolks. Gradually beat in lemon juice and grated peel. Sift baking powder
and flour together. Gradually add to batter. Blend in milk and rum. In
a small bowl, beat egg whites until stiff. Fold into batter. Generously
grease a springform pan. Pour in batter and top with apple halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40
minutes. Remove from pan and sprinkle with confectioners’ sugar.
Yields
6 servings
