1 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/2 c Finely chopped walnuts
4 Eggs; separated
1/2 ts Cream of tartar
1 1/2 c Sugar; divided
1/4 c Sweetened apple juice
1 tb Lemon juice
1/2 ts Grated lemon peel
In medium bowl, sift together flour, baking powder, cinnamon and cloves.
Stir in walnuts. Set aside.
In large mixing bowl, beat egg whites with cream of tartar at high speed
until foamy. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are glossy and stand in soft
peaks. (Rub just a bit of meringue between thumb and forefinger to feel if
sugar has dissolved.) In small mixing bowl, beat egg yolks at high speed
until thick and lemon-colored, about 5 minutes. Gradually beat in 1/2 cup
of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk
mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into
greased and floured 10-inch springform pan. Gently spread batter evenly.
Bake in preheated 350F oven until top springs back when lightly touched
with finger, about 45 to 50 minutes. Remove cake from oven. Cool
completely. Remove cake from pan and invert onto serving platter. Pierce
top of cake with a skewer or fork.
In small saucepan, stir together apple juice, remaining 1/2 cup sugar,
lemon juice and lemon peel. Cook over medium-high heat, stirring
constantly, until mixture boils. Remove from heat. Slowly spoon syrup over
cake until absorbed.
Yields
8 Servings