Apple Chiffon Cake

· 6 egg whites
· 1/2 tsp cream of tartar
· 3/4 cup white sugar
· 1 3/4 cup pastry flour or 1 1/2 cup plus 1/2 level tbsps All purpose flour
· 3 tsp Baking powder
· 1 tsp salt
· 1 tsp cinnamon
· 1/2 cup brown sugar
· 1/2 cup Crisco oil
· 6 egg yolks
· 1 cup sweetened applesauce


1. Beat egg whites and cream of tartar until stiff but not dry. Gradually add white sugar, beating until very stiff and glossy.
2. Sift flour, baking powder, salt and cinnamon together.
3. Blend in brown sugar, then add oil, egg yolks and applesauce. Beat until smooth (30 sec. with a mixer).
4. Fold egg yolk mixture thoroughly into meringue.
5. Turn into ungreased 10 inch tube pan. Place on lower rack of oven and bake at 350 degrees until cake springs back when light touched 55-65 minutes.
6. Invert pan on a funnel or bottle until cool at least 1 hour.
7. When cool, loosen edges with short up and down strokes using a table knife.
8. Invert pan and shake out cake. Ice with Butterscotch icing