5½ ounces butter, softened
5½ ounces, plus 2 tablespoons sugar, divided
2 teaspoons vanilla
3 eggs, separated
1 2/3 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons milk
3 honeycrisp or gala apples
For garnish: confectioners’ sugar for dusting
Preheat oven to 325 degrees. Butter and flour a 9½-inch spring-form pan. With mixer, beat butter and 5½ ounces sugar until light in color and creamy. Add vanilla, and then add egg yolks, one at a time, beating after each addition. Whisk in flour, baking powder, and milk until a thick batter forms. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold beaten egg whites into egg and flour mixture until combined. Spoon batter into prepared pan and level surface. Core and quarter apples. Slice quarters into several slices. Starting at center of pan, arrange slices slightly tilted and close together to form circles, working outward like rose petals, filling any empty places. Sprinkle remaining 2 tablespoons sugar over top. Bake for 45 minutes or until apples began to get golden and some edges are dark. Cover with foil and continue to bake for 15 to 20 minutes or until cake is done. Center should be slightly gooey. Remove foil and cool before removing from pan. Dust with confectioners’ sugar when ready to serve. Yield: 10 servingsTessa Kiros, Limoncello and Linen Water