Vegetable oil cooking spray Cake flour to dust pan
1 cup sifted cake flour
1 tspn baking powder
6 egg whites (about 3/4 cup), at room temperature
1 1/4 cups sifted powdered sugar
1 tspn vanilla
Apple-Liqueur Syrup (recipe follows)
Spray a 4 1/2 by 8 1/2 inch loaf pan with cooking spray; dust pan with flour, then tap to remove
excess. Set pan aside.
In a medium-size bowel, stir together the 1 cup flour, baking soda, and baking powder until well
blended. Set aside. In a large bowel of an electric mixer, beat egg whites at high speed until
foamy. Gradually add sugar, beating until whites barely hold soft peaks; beat in vanilla. Add flour
mixture; beat just until well mixed. Spread batter in prepared pan. Bake in a 300 f oven until top of
cake in golden brown and edges are just beginning to pull away from pan (about 40 minutes).
Meanwhile, prepare Apple-Liqueur Syrup.
Use a slender spatula to loosen hot cake from pan. Carefully invert pan turn our cake onto a rack.
Pour 1/4 cup of syrup into pan, then return cake to pan. Using a slender skewer, pierce cake all
over at 1 inch intervals (pierce all the way through to bottom). Slowly pour 6 to 7 tablespoons more
syrup over top of cake; pour remaining syrup into a small pitcher or serving bowel. Let cake cool
in pan to room temperature. If made ahead, cover and refrigerate cake and syrup separately for
up to 2 days; reheat syrup before serving, if desired.
To serve, invert cake onto a platter; cut into about 1/2-inch thick slices. Offer remaining syrup to
add to taste. Makes 16 servings.
*Apple-Liqueur Syrup
In a 2-quart sauce pan, combine 1 can (6 oz.) frozen apple juice concentrate, 1/2 cup
rum, 2 tbspns amaretto, 1 tbspn lemon juice, and 1 tspn coriander seeds. Bring to a boil over high
heat; boil until reduced to 1 cup (5 to 8 minutes). Use hot or cold.
1 cup sifted cake flour
1 tspn baking powder
6 egg whites (about 3/4 cup), at room temperature
1 1/4 cups sifted powdered sugar
1 tspn vanilla
Apple-Liqueur Syrup (recipe follows)
Spray a 4 1/2 by 8 1/2 inch loaf pan with cooking spray; dust pan with flour, then tap to remove
excess. Set pan aside.
In a medium-size bowel, stir together the 1 cup flour, baking soda, and baking powder until well
blended. Set aside. In a large bowel of an electric mixer, beat egg whites at high speed until
foamy. Gradually add sugar, beating until whites barely hold soft peaks; beat in vanilla. Add flour
mixture; beat just until well mixed. Spread batter in prepared pan. Bake in a 300 f oven until top of
cake in golden brown and edges are just beginning to pull away from pan (about 40 minutes).
Meanwhile, prepare Apple-Liqueur Syrup.
Use a slender spatula to loosen hot cake from pan. Carefully invert pan turn our cake onto a rack.
Pour 1/4 cup of syrup into pan, then return cake to pan. Using a slender skewer, pierce cake all
over at 1 inch intervals (pierce all the way through to bottom). Slowly pour 6 to 7 tablespoons more
syrup over top of cake; pour remaining syrup into a small pitcher or serving bowel. Let cake cool
in pan to room temperature. If made ahead, cover and refrigerate cake and syrup separately for
up to 2 days; reheat syrup before serving, if desired.
To serve, invert cake onto a platter; cut into about 1/2-inch thick slices. Offer remaining syrup to
add to taste. Makes 16 servings.
*Apple-Liqueur Syrup
In a 2-quart sauce pan, combine 1 can (6 oz.) frozen apple juice concentrate, 1/2 cup
rum, 2 tbspns amaretto, 1 tbspn lemon juice, and 1 tspn coriander seeds. Bring to a boil over high
heat; boil until reduced to 1 cup (5 to 8 minutes). Use hot or cold.
Liqueur Pound Cake
Little Leakers
