Submitted Joyce Bayer, who originally got it from one of the Detroit newspapers.
- 9 egg yolks
- 3 Tablespoons lemon juice
- 2 teaspoon grated lemon peel
- 2 cup sugar, divided
- ½ cup cake meal
- 1/3 cup potato starch
- 9 stiffly beaten egg whites
- 4 medium apples, pared and sliced (4 cups)
- 2 teaspoon water
- ½ cup chopped nuts
- 1 Tablespoon lemon juice
- 1 teaspoon cinnamon
Preheat oven to 325 degrees. Beat egg yolks, lemon juice, and lemon peel until thick. Gradually add 1 cup sugar, beating until smooth. Sift ½ cup sugar, cake meal, and starch together. Blend into yolk mixture. Fold in beaten egg whites. Spread half of batter in ungreased 9x13x2-inch pan. Bake 30-35 minutes. Cook apples in water, covered, over low heat until barely tender (8-10 minutes). Stir in ½ cup sugar, nuts, remaining juice, and cinnamon into apples, and arrange apple mixture over cake. Cover with remaining batter. Bake 50-60 minutes more. Cool.
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