---------- Recipe via Meal-Master (tm) v8.05
       Title: Fresh Apple-Chiffon Cake
  Categories: Cakes, Low-fat
       Yield: 12 Servings
       1 c  Egg whites; from 7 large egg
       2 tb Granulated sugar
   1 1/4 c  Packed brown sugar
     1/2 c  Apple juice
     1/3 c  Vegetable oil
            Yolks from 2 large eggs
       2 ts Vanilla extract
       2 c  All-purpose flour
       1 tb Baking powder
       1 ts Ground cinnamon
     1/2 ts Salt
     1/4 ts Ground nutmeg
     1/8 ts Ground cloves
       3 md Mcintosh apples
            -about 1 pound
            -peeled and coarsely shredde
            Garnish: bottled caramel sau
   Recipe by: Woman’s Day 1. Heat oven to 325 F. 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. 2. 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. 3. 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. 4. Stir about 1/3 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. 5. 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. 6. 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. *
   Serves 12. Per serving: 270 cal, 5 g pro, 47 g car, 7 g fat, 35 mg chol,
   256 mg sod. Exchanges: 1 1/2 starch/bread, 1 1/2 fruit, 1 1/2 fat