Butter-flavor no stick cooking spray 1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup granulated sugar — divided
2 tablespoons canola or safflower oil
1/3 cup dark corn syrup
1/2 cup apple or orange juice
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 large egg whites — at room temperature
Pinch of cream of tartar Confectioners’ sugar or Vanilla Icing Glaze
1. Position a rack in the center of the oven and preheat it to 350F. Coat a 9-inch (6-cup) Bundt or plain tube pan (preferably nonstick) with cooking spray. Dust with flour, being sure to coat the tube and tap out excess flour.
2. Sift together the flour, cornstarch, baking powder, baking soda, salt, and spices into a large bowl. Stir in 3/4 cup of the sugar.
3. In a small saucepan, combine the oil, corn syrup, and fruit juice, and stir over medium heat just until well blended. Remove from the heat.
4. Make a well in the center of the flour mixture, and pour in the warmed corn syrup mixture. Whisk to combine, then beat in the applesauce and vanilla extract.
5. In a grease-free bowl, combine the egg whites and cream of tartar, and whip with an electric beater on medium speed until foamy. Gradually add the remaining 1/4 cup sugar, and whip until the whites are stiff but not dry. Stir about 1 cup of the whipped whites into the spice batter to lighten it. Then gently fold in the remaining whites.
6. Spoon the batter into the prepared pan, and smooth the top. Bake for about 35 minutes, or until the top feels springy to the touch and a cake tester inserted in the center comes out clean. Do not overbake. 7. Cool the cake in the pan on a wire rack, for about 10 minutes, then top with another rack, invert, and remove the pan. Allow the cake to cool completely. Serve it plain, or sift on a little confectioners’ sugar or top with Vanilla Glaze.
YIELD: 10 servings