Cooking spray
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, room temperature
1-1/2 cups sugar
1 teaspoon vanilla
1-1/2 cups finely chopped peeled tart apples (about 2 medium)
1-1/2 cups finely chopped pecans OR walnuts (6 oz)

Heat oven to 325°F. Coat bottom and sides of two 8- or 9-inch round cake pans with cooking spray. Line bottoms with waxed or parchment paper; spray paper. Dust bottom and sides of pans with flour; tap out excess. Sift 3/4 cup flour, baking powder and salt into medium bowl; set aside. Beat eggs in mixer bowl with whisk attachment on high speed until thick, pale lemon-colored and triple in volume, 5 to 10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 tablespoon at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Beat in vanilla. Add apples and nuts to flour mixture; toss to mix. Sprinkle evenly over egg mixture. Fold gently but thoroughly until no streaks remain. Do not stir. Pour into prepared pans; spread even. Bake until cakes begin to pull away from sides of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes for 9-inch pans; 35 to 45 minutes for 8-inch pans. Cool on wire racks. Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks, taking care not to crack the meringue tops. Remove waxed paper carefully; turn cakes right-side up. Serve warm or cool completely.

Nutrition information per 1/16 of recipe: 205 calories; 10 g total fat; 66 mg cholesterol; 104 mg sodium; 28 g carbohydrate; 4 g protein

Recipe source: American Egg Board