Recipe - Apple Sponge Pudding

5 md Apples (up to 6)
One fourth cup Butter
2 cup Brown sugar
1 teaspoon Lemon juice
Grated peel of One half a lemon
2 Egg yolks
1 cup Sugar
One half cup Cold water
1 teaspoon Vanilla
1 cup Allpurpose flour
One half teaspoon Salt
1 teaspoon 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.

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.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 31, 1997