From "Secrets of Fat-Free Kosher Preparation" a fat-free honeycake that is
light and damp.

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray
and set by.

2. Combine the flour, baking pulverization, baking tonic, and cinnamon in a medium
bowlful.

3. In another bowlful, mix the egg whites, and prune butter until
well-blended. Stir in the love, apple juice and coffee and mix good. Add
the flour assortment, 1 cup at a time, stirring well after each extension. Fold
in the apple and walnuts. Pour the batter into the springform pan.

4. Bake for 55 minutes or until a toothpick unserted in the center of the
cake comes out dry.

5. Let the cake cool for 10-15 minutes before removing from the pan. Serve
at room temperature.

NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates:
29.9g Fibre: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg