-
1
Heat oven to 325F (160C).
-
2
Have a 9- to 10-inch tube pan ready.
-
3
If pan has a removable bottom, do nothing to it.
-
4
If not, lightly grease and line bottom with waxed paper.
-
5
Lightly grease paper.
-
6
Beat egg whites in a large bowl with electric mixer on medium speed until frothy.
-
7
Gradually increase mixer speed to high, adding granulated sugar 1 tablespoon at a time.
-
8
Beat until whites greatly increase in volume and are thick and glossy, and stiff peaks form when beaters are lifted.
-
9
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.
-
10
Gradually beat in flour, baking powder, cinnamon, salt, nutmeg and cloves.
-
11
Stir in shredded apples.
-
12
Stir about 13 the whites into the apple mixture.
-
13
Pour apple mixture into remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain.
-
14
Scrape into tube pan and smooth top.
-
15
Bake 1 hour 15 minutes or until pick inserted near center of cake comes out clean.
-
16
Invert tube pan on a wire rack or hang on the neck of a glass bottle.
-
17
Let cool completely.
-
18
Run knife around edges and tube and remove pan.
-
19
Loosen and remove bottom, or peel off paper.
-
20
Place cake right side up on serving plate.
-
21
Drizzle with caramel sauce.
