Ingredients:
Cake Flour / Plain Flour - 75 gram
Cold Egg Yolks - 4
Sugar - 20 gram
Corn Oil - 45 gram
Orange Juice - 50 gram
Orange Zest - 1 teaspoon
Vanilla Essence - 1/2 teaspoon
Meringue:
Cold Egg Whites - 4
Sugar - 50 gram
Method:
Apple Slices Preparation
1. Cut apple into slices.
2. Add 1 tablespoon of lemon juice + water. Water level should cover all the apple.
3. Microwave for 4 minutes.
Cake Batter
1. Whisk egg yolks with 20 gram of sugar until sugar has fully dissolved.
2. The add corn oil, vanilla essence and fresh squeeze orange juice, mix well.
3. Followed by orange zest. Mix well. Set aside.
4. Beat meringue until firm peak. (Eagle Beak)
5. Fold meringue into cake batter. Until fully mixed. Please do not over fold. As over folding will deflate the air bubbles.
6. Pour the batter into chiffon tin. Tap on your counter few times to release the air bubbles.
7. Place apple slices on the cake batter.
7. Baked @ preheated oven of 150 C for 15 minutes. 135 C for 50 minutes.
8. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.
** Note: Baked one small cup cake with a small rose in the middle. As i am using chiffon tin, it has a hold in the middle. With this small cup cake, i can cover the hole in the middle of the cake. (Optional)
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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