Apple Rose Chiffon Cake
This pretty Apple Rose Chiffon Cake is light, moist and soft, a bit sourish and the apple slices are crunchy.
Ingredients
- 3 egg yolks - used large eggs
- 25 g caster sugar
- 40 ml corn oil
- 1/2 tsp vanilla extract
- 50 g grated apple
- 75 g cake flour or plain flour
- 1 red apple
- 150 ml water - plus 1 tsp lemon juice
Meringue
- 4 egg whites
- 50 g caster sugar
- 1 tsp lemon juice
Instructions
- Add the lemon juice to the water. Cut the apples in half with skin on and core them, then cut into thin slices, about 2mm thickness.
- Place the sliced apples into the bowl of lemon water. Microwave (about 1-2 minutes) until the apples are pliable, soft but not mushy. （reserve 1 tablespoon apple liquid to grated apple)
- Drain the apple slices and dry them with kitchen towel.
- Grate apple and mix well with 1 tablespoon apple liquid.
- In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add grated apple and oil, stir well again to combine. Sift in flour and mix well.
- Whisk egg whites and lemon juice till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks form.
- Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into a 7 inch removable cake pan. Gently arrange apple slices on top of the batter into a rose form. **no need to line or grease the baking pan**
- Bake in preheated oven at 180 deg C for 15 minutes. Then lower temperature to 160 deg C and bake for another 35-40 minutes.
- Invert the cake pan immediately to cool completely before removing the cake from pan.
Notes
It's not easy to slice because the apple slices are crunchy and cake is soft. I used a pair of scissors to snip the apple slices then cut the cake with a knife.
Please keep in mind that all oven temperatures and baking time varies
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