Zara ♥ Baking

APPLE CHIFFON CAKE

source : Bake with Kevin Chai's cookbook.

APPLE CHIFFON CAKE

Egg yolk batter :

150 gm apple flesh

2 tbsp. lemon juice

60 ml milk

6 egg yolks (A)

4 tbsp. cooking oil

1/4 tsp. salt

1/4 tsp. apple essence

few drops green colouring

80 gm caster sugar

40 gm apple flesh (diced)

140 gm plain flour

1/2 tsp. cinnimon powder

2 tsp. poppy seeds (I use black sesame seeds)

Egg white foam :

6 egg whites

1/2 tsp. cream of tartar

100 gm caster sugar

Method :

1. To make egg yolk batter, blend the apple flesh, lemon juice and milk in a blender until to be puree. Combine with egg yolks, cooking oil, salt, apple essence, green colouring, caster sugar and apple dices in a mixing bowl.

2. Fold in flour, cinnamon powder and poppy seeds until form batter.

3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

4. Gently fold in beaten egg white foam into egg yolk batter until well blended in three batches.

5. Pour batter into ungreased 9-in (22 cm) tube pan. Bake in preheated oven at 170'C for 30- 40 minutes or until cooked.

6. Remove from oven, invert cake onto table until completely cooled.

HAPPY BAKING