Apple Roses Chiffon Cake

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Apple Roses Chiffon Cake

Ingredients 

• 6 egg yolks used large eggs
• 50 g caster sugar
• 50 ml corn oil
• 1 tsp vanilla extract
• 100 g grated apple (2 apples peel skim)
• 150g cake flour or plain flour
• 4 red apple (2 red apples)
• 150 ml water plus 1 tsp lemon juice

Meringue

• 8 egg whites
• 100g caster sugar
• 2 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  2 tablespoon apple liquid to grated 
  • Drain the apple slices and dry them with kitchen
  • Grate apple and mix well with 2 tablespoon apple
  • 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
  • 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
  • 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
  • Pour batter into a 10 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
  • Bake in preheated oven at 180 deg C for 15 minutes. Then lower temperature to 160 deg C and bake for another 35 minutes 
  • Invert the cake pan immediately to cool completely before removing the cake from

  Notes

  Please keep in mind that all oven temperatures and baking time varies