DUTCH APPLE CAKE
- Apples, cored and sliced
- 1 oz. (1 heaping tablespoonful) butter, melted
- 3 eggs
- 1 teaspoonful lemon extract
- 4 ozs. (4 heaping tablespoonfuls) sugar
- ½ lb. (2 cups) flour
- ¼ teaspoonful salt
- 2 heaping teaspoonfuls baking powder
- ½ pint (1 cup) milk
Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs.
Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.
Serve hot with sweet sauce flavored with lemon extract or with cream.