Skip to main content

Rose Apple Chiffon Cake ~ 苹果花型戚风蛋糕


Lately, I have seen many Rose Apple Cake posts on FB, some are chiffon cakes while some are ogura cakes.  I was mesmerised by the fellow bloggers' skill in creating such a pretty cake and just can't wait to try my hands at baking one.




Appple Rose Chiffon Cake ~  苹果花型戚风蛋糕
(adapted from   'here'   with slight adjustments as I added an extra egg to fit my 8" pan)

Ingredients

 (A)  4 Large eggs
        25 gm caster sugar
        50 ml canola oil
        60 gm grated apple + juice from the grated apple
        100 gm plain flour
        1 big red apple
        250 ml water + 2 tsp lemon juice (reserve 1.1/4 Tbsp)
        1 tsp vanilla
(B)   4 egg whites
        50 gm caster sugar
        1 tsp lemon juice

Method
  1. Add lemon juice to water.  Cut apple into half with skin.  Core the apple and cut into 2 mm slices.
  2. Place apple slices into (1) above and microwave for 1.1/2 min. till slices are pliable but not mushy.
  3. Drain the apple slices, pat dry with kitchen towel.
  4. Grate apple and add in 1.1/4 Tbsp apple water from (2) above.
  5. In a bowl, whisk egg yolks, sugar, vanilla and oil with a handwhisk till well combined.
  6. Add grated apple, mix well.
  7. Sift in flour and mix well.
  8. In a clean bowl, beat egg whites and lemon juice till frothy, add in sugar gradually.  Beat till stiff peaks.
  9. Fold 1/3 meringue into the egg mixture, fold gently.  Then pour the mixture into the remaining meringue.  Fold, from the bottom and mix thoroughly but do not overmix.
  10. Pour batter into an ungreased 8 inch round springform pan.  Tap the pan a few times to remove air bubbles.
  11. Arrange apple slices onto the batter.
  12. Bake in a preheated oven @ 160 deg.C for 35 mins., then lower temperature to 150 deg.C for another 10 mins. if you see the top is browning, otherwise just continue to bake at 160 deg.C for 50 mins.  Test with a skewer till it comes out clean.
  13. Remove the cake from the oven and invert the cake over two supports so that the apple slices will not be squashed.
  14. Once completely cooled, then  loosen the cake with a spatula and unmould the cake.





Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe