Apple Rose Chiffon Cake 苹果花型戚风蛋糕
This pretty Apple Rose Chiffon Cake is getting popular in some of the FB baking groups lately. So, there is nothing to stop me from joining in the fun to make this light, moist and soft yummy cake. The cake is a bit sourish and the apple slices are crunchy. The cake is perfect to my liking and it’s great as a giveaway gift to friends but just a little hiccup is that the cake shrank a little after cooling down. So I’ve made some adjustments in my recipe below and hope you have fun making this Apple Rose Chiffon Cake too!
- 3 egg yolksused large eggs
- 25g caster sugar
- 40ml corn oil
- 1/2tsp vanilla extract
- 50g grated apple
- 75g cake flour or plain flour
- 1 red apple
- 150ml waterplus 1 tsp lemon juice
- 4 egg whites
- 50g caster sugar
- 1tsp lemon juice
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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.
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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)
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Drain the apple slices and dry them with kitchen towel.
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Grate apple and mix well with 1 tablespoon apple liquid.
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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.
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Whisk egg whites and lemon juice till frothy with an electric mix at low speed, gradually add in the sugar in batches. Continue beating till egg whites at medium speed till stiff peaks form.
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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.
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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**
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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.
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Invert the cake pan immediately to cool completely before removing the cake from pan.
Please keep in mind that all ovens temperature and baking time varies
蛋糕松软湿润，有微酸的口感，苹果还很清脆。觉得成品还不错，希望大家会喜欢！
- 材料：
- 3个 鸡蛋黄 （用大鸡蛋）
- 25克 细砂糖
- 40克 玉米油
- 1/2茶匙 香草香精
- 50克 磨碎苹果泥
- 75克 低筋面粉或普通面粉
- 1粒 红苹果
- 150毫升 水 + 1茶匙 柠檬汁
- 蛋白霜
- 4个 蛋白
- 50克 细砂糖
- 1茶匙 柠檬汁
- 水和柠檬汁混合均匀。苹果去核，不去皮。切出均匀的薄片，约2mm厚。
- 苹果片放入柠檬水里，微波大约1-2分钟。增加韧性，才容易卷成形。
- 捞起滤干水分，再用厨房纸吸干水分。（保留1汤匙苹果水到苹果泥）
- 将50克苹果磨成泥和1汤匙苹果水混合均匀。
- 用手动打蛋器把蛋黄，香精和砂糖混合均匀。加入苹果泥和油，搅拌均匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用电动打蛋器（低速度）把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，然后用中速度将蛋白打致硬性发泡。
- 将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。然后倒入剩下的蛋白霜，再继续翻拌均匀。
- 将面糊倒入一个7寸圆形活动摸（不须要抹油或铺纸），最后轻轻的扎入苹果片呈现玫瑰花形。
- 放进预热烤箱以摄氏180度烤15分钟，再转入160度继续烘烤蛋糕35-40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
The post Apple Rose Chiffon Cake 苹果花型戚风蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/apple-rose-chiffon-cake/
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