Line a 12” x 18” sheet pan with parchment paper or a silpat. Preheat oven to 375 degrees.
2
Beat the oil with egg yolks, add the water and vanilla. Sift together the flour, 1/3 cup sugar and baking powder. Stir this into the yolk mixture and beat at high speed. Set aside.
3
Whip egg whites until foamy. Add remaining sugar and continue beating until stiff. Carefully fold whites into yolk mixture.
4
Pour batter into the lined pan and bake 20 Minutes or until the cake springs back when pressed lightly in the center. Allow cake to cool on a cooling rack.
5
Stir sugar, water and cinnamon in large saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add apples and reduce heat to low. Simmer until tender, about 15 minutes, stirring occasionally. Add bourbon. Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly, about 1 minute. Remove from heat and set aside.
6
In a clean bowl, beat thawed whipped topping until stiff. Place in an 18” piping bag fitted with a large star tip.
7
Cut cake into 2” cubes using a serrated knife. Drizzle cake with the bourbon. Drop a few cubes of cake into each jar. Top with a heaping tablespoon of caramel. Place a heaping tablespoon of caramelized apples over caramel. Drop in some more cake cubes. Pipe a dollop of whipped topping on the cake. Top with toasted pecans or almonds. Refrigerate until needed.
Ingredients
For the cake:
⅓cupoil
4eggs, separated
½cupwater
1tsppure vanilla extract
1 ½cupsflour
1cupsugar, divided
2tspbaking powder
For the caramelized apple filling:
1cupwater
½cupsugar
¾tspcinnamon
3lbs tart green apples, peeled, cored and cut in small cubes
Line a 12” x 18” sheet pan with parchment paper or a silpat. Preheat oven to 375 degrees.
2
Beat the oil with egg yolks, add the water and vanilla. Sift together the flour, 1/3 cup sugar and baking powder. Stir this into the yolk mixture and beat at high speed. Set aside.
3
Whip egg whites until foamy. Add remaining sugar and continue beating until stiff. Carefully fold whites into yolk mixture.
4
Pour batter into the lined pan and bake 20 Minutes or until the cake springs back when pressed lightly in the center. Allow cake to cool on a cooling rack.
5
Stir sugar, water and cinnamon in large saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add apples and reduce heat to low. Simmer until tender, about 15 minutes, stirring occasionally. Add bourbon. Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly, about 1 minute. Remove from heat and set aside.
6
In a clean bowl, beat thawed whipped topping until stiff. Place in an 18” piping bag fitted with a large star tip.
7
Cut cake into 2” cubes using a serrated knife. Drizzle cake with the bourbon. Drop a few cubes of cake into each jar. Top with a heaping tablespoon of caramel. Place a heaping tablespoon of caramelized apples over caramel. Drop in some more cake cubes. Pipe a dollop of whipped topping on the cake. Top with toasted pecans or almonds. Refrigerate until needed.
