*  Exported from  MasterCook  *

                           Apple Sponge Pudding

Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Puddings & Custards
                Sent To Tnt

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      to 6 med      apples
     1/4  c             butter
   2      c             brown sugar
   1      tsp           lemon juice
                        Grated peel of 1/2 a lemon
   2                    egg yolks
   1      c             sugar
     1/2  c             cold water
   1      tsp           vanilla
   1      c             all-purpose flour
     1/2  tsp           salt
   1      tsp           baking powder
   2                    egg whites

Pare, core and slice apples. Melt butter in a deep, 9" round cake pan, add
brown sugar and stir until well mixed. Top with apples and sprinkle with
lemon juice and peel.

Beat egg yolks and sugar until light and pale yellow. Mix water and
vanilla. Stir flour with salt and baking powder and add to egg mixture
alternately with vanilla mixture.

Beat egg whites until stiff, fold into batter and pour over apples. Bake at
350  degree F oven for 45 to 50 minutes. Serve hot or tepid, and it is best
not to unmold the pudding.

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NOTES : This pudding is more of a sponge cake over an upside down mixture.
An Alberta Mennonite sent me the recipe and said it was three generations
old. Baking powder is a modern change, and the lemon peel is my addition.