6 ea Apples; Medium, Tart
2 ea Lemons; Medium, Juiced
3 tb Sugar
3 tb Butter
3/4 c Sugar
2 ea Egg Yolks; Large, Divided *
1/2 ea Lemon;Juiced And Peel Grated
1 ts Baking Powder
1 1/2 c Flour; Unbleached
3/4 c Milk
1 tb Rum
2 ea Egg Whites; Large
1 tb Butter; To Grease Cake Pan
1 ts Vegetable Oil
3 tb Confectioners’ Sugar
* Do not put the egg yolks together as they will be used
individually. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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