Apple Chiffon Cake
This is my favorite recipe for Chiffon cake, absolutely delicious! The recipe has been tested and improved over the years in my kitchen. The cake is so light and moist with chopped apple pieces, absolute delicious. Many of my colleagues and friends have asked for the recipe, so now I share it with you.
1: 4 large eggs;
2: 1/2t white vinegar or 1/3t cream of tartar, 1/4C sugar (60g);
3: 2T sugar (30g), 3T corn oil (36g), 1/2t vanilla extract, 2.5T water (35g);
4: 1/2C pastry & cake flour (75g), 1/3t baking powder, use a fork mix very well;
4: Half large royal gala apple, core and skin removed, chopped to very fine pieces.
Prepare Time: 25 minutes
Cook time: 37minutes
Serves: 16 servings
Preheat oven at 340F.
1: Separate eggs into two clean and dry mixing bowls (Picture A). Add white vinegar to egg whites and beat with an electric mixer on high speed until form soft peaks, then add 1/4C sugar beat until stiff (Picture B).
2: Add 2T sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes, add in 3T corn oil and beat for 30 seconds (Picture C). Add in the rest of ingredients listed under ingredient 3 and low speed beat for 20 seconds.
3: Add in flour and baking powder mixture (Picture D), beat at low speed until combine and then beat at high speed for a minute. Add in chopped apple pieces (Picture E) and mix well.
4: Add 1/3 beaten egg white into the yolk and flour mixture (Picture F) and mix well, pour all egg yolk and flour mixture back to beaten egg whites (Picture G), fold to completely mix (Picture H-I).
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture J) and smooth the top, bake in a preheated oven at 340 oF/170oC for 37 minutes.
6: Cool the cake upside down for 20 minutes (Picture K). When cooled, use a knife to loose sides and cut into 16 pieces before serving. Store left over cake in air tight container at room temperature for 2 days or in a fridge for up to 5 days.