7-8 apples (depending on size) peeled and cored
Raspberry jam
1/2 c. butter
1 c. sugar
2 eggs, separated
1 1/2 c. flour
1 pt. whipping cream

Lightly coat with butter and dust with flour a 9 inch round baking pan or springform pan. Place as many apples as will comfortably fit into pan. Fill centers with raspberry jam.

Cream together butter and sugar until smooth and light. Add egg yolks and then flour, beating after each addition.

Whip egg whites until stiff but not dry. Fold into batter. Spread batter between apples in pan. Bake in 400 degree F. oven for 50-60 minutes. Cool and serve with freshly whipped cream.

Note: Remove cake to attractive serving dish and serve cream on side. Other flavors of jam can be used.