6 apples; medium, tart
2 lemons; medium, juiced
3 tablespoons sugar
3 tablespoons butter
3/4 cup sugar
2 egg yolks; large, divided *
1/2 lemon;juiced and peel grated
1 teaspoon baking powder
1 1/2 cups flour; unbleached
3/4 cup milk
1 tablespoon rum
2 egg whites; large
1 tablespoon butter; to grease cake pan
1 teaspoon vegetable oil
3 tablespoons confectioners' sugar
|* Do not put the egg yolks together as they will be used individually.

Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg
yolks. Gradually beat in lemon juice and grated peel. Sift baking powder
and flour together. Gradually add to batter. Blend in milk and rum. In a
small bowl, beat egg whites until stiff. Fold into batter. Generously
grease a springform pan. Pour in batter and top with apple halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40
minutes. Remove from pan and sprinkle with confectioners' sugar.