Monday, December 13, 2010

Apple Chiffon Cake


 Apple Chiffon Cake

 
Apple mixture:
120 g
Apple, cut
15 g
Sugar
3 tbsp
Water
 
Ingredients:
3
Egg yolks
40 ml
Water
20 ml
Oil
60 g
Plain flour
½ tsp
Baking powder
A pinch of salt
Apple mixture
 
3
Egg whites
20 g
Sugar
1/8 tsp
Cream of tartar

 
 
Method:

To prepare the apple mixture:
  1. Peel two small apples. Cut the apple into small cubes. You may use the skin, just finely chop it or blend it.
  2. Cook the apple cubes with 3 tbsp of water and 20 g of sugar. Cook until the apples are soft and water are absorbed.
  3. Set it aside to cool.
Chiffon cake:
  1. In a bowl, whisk egg yolk till pale and fluffy. Add water and oil, mix well.
  2. Add in sifted flour, baking powder, and salt. Mix well. Batter should be smooth and thick.
  3. Stir in cooked apple mixture. Set aside.
  4. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
  5. Add in sugar gradually and beat till stiff peaks.
  6. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
  7. Pour the batter into 17 cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
  8. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
  9. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.
 
 

 
Note:
  1. I used my new 10 cm mini chiffon tube pans. 3 eggs' batter are too much for 2 molds, it probably can make (3) 10 cm mini chiffon cakes.
  2. Bake time for the mini chiffon are about 30 – 40 minutes. I baked mine for 40 minutes.
  3. Increase the amount of sugar if you prefer sweeter taste.

11 huggies:

j3ss kitch3n said...

Jet your mini chiffon tube pans look very cute leh! hehe i also want to buy but really cannot liao my hse bursting with my baking stuffs!

i love the color of your chiffon i bake so many kind of chiffons also never try apple de must try it soon! looks very soft and how did u bake until the sides has no crust?

Jess @ Bakericious said...

Jet, you are tempting me to buy more mini chiffon tube pan heeheehee... Your chiffon looks great, another temptation for me to bake chiffon again.

Jet said...

j3ss, cute leh? I am not suppose to buy anymore but I just couldn't resist it. (You should buy too hehehe)>.< You should have seen my family members glaring at me when I was buying new baking stuffs. ;_;

Ooo, do try the apple chiffon cake. I am not sure how I always end up with no crust (I wanted crust D=). I think it is because I don't bake them long enough or my oven's temperature is too low (???).

Jet said...

Jess, when you see the mini tube you probably can't resist - too cute.

j3ss kitch3n said...

oven temperature too low? couldn't be ba your top looks perfectly fine to me! lol i want a crustless chiffon lol!

Jet said...

Yea. Could be my oven's problem though. I'm using a very old (and not to mention, inconveniently small) conventional oven. The temperature control are label 8-20, we don't know for sure what temperatures it starts with xD.
I guess I will have to ask how you get crust for your chiffons then. Saw your most recent one (gula melaka chiffon) and it look absolutely beautiful!!!

j3ss kitch3n said...

let's meet up and exchange chiffon cakes~ =DD

Zoe said...

The mini chiffon cakes look really cute. You got buy more of these cake tins :p

Jet said...

j3ss, we should huh? Should find some time around next year and have a meet up with the theme "Chiffon cakes"!!!! (I think ai am being overenthusiastic here. xD)

Jet said...

Zoe, I WAS temtpted to buy more but I am running out of space to keep. T.T

Swee San said...

hi, can i know where you bought the 10cm chiffon cake mold ? (pls email me when you reply : swee.san(at)gmail.com