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.