Apple Crisp Cake
|Canned unsweetened apple slices||20 Ounce (1 Can)|
|Granulated sugar replacement||2 Teaspoon|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Diet margarine||1⁄4 Cup (4 tbs), melted|
1. Preheat oven to 350Â° F.
2. Place apple slices in 8-inch pie plate; sprinkle with mixture of sugar replacement and cinnamon.
3. Using electric mixer at high speed, beat egg yolks, 2 tablespoons of the sugar, the water and salt in medium bowl until foamy and pale. Using rubber spatula, gently fold in flour.
4. Using electric mixer at high speed, beat egg whites and cream of tartar in another medium bowl until soft peaks form. Add remaining 2 tablespoons sugar; beat 1 minute longer.
5. Using rubber spatula, gently fold egg whites into flour mixture. Spread over apples; gently pour melted diet margarine over top. Bake for 40 to 50 minutes or until golden and crisp. For very crisp topping, broil 6 inches from heat for 2 to 3 minutes. Cool cake in pan on wire rack for 15 minutes.