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A simple and tasty dessert: Apple chiffon cake, perfect for autumn evenings when the air turns crisp.
Servings: 8 persone
Attrezzature
- Hand mixer (essential for beating egg whites)
- Sieve (for flour)
- Sugar sifter (for final powdered sugar)
Ingredients
- 5 nr Eggs
- 200 gr Type 00 flour
- 160 gr Sugar caster sugar
- 80 gr Sunflower Seed Oil
- 110 gr Apple juice
- 1 tablespoon Lemon juice
- 2 level teaspoons Cream of tartar
- 12 gr Baking powder
- 2 nr Apples
- Powdered sugar
Instructions
- Wash the apples thoroughly and dry them.
- Separate the yolks from the whites and beat the whites with the cream of tartar, set aside.
- Sift the flour with the baking powder into a bowl, add the sugar.
- Pour in the apple juice and oil, mix with a fork.
- Add the yolks one at a time.
- Gently fold in the beaten egg whites without deflating.
- Pour the batter into a 20 cm chiffon cake mold.
- Slice the apples thinly with a mandoline, halve them and decorate the surface of the chiffon cake with apple slices arranged like rose petals.
- Bake immediately. Cook for 50/55 minutes.
- Remove from oven and immediately invert the mold.
- Allow the chiffon cake to cool upside down until it releases.
- Then invert again.
