Apple Rose Cinnamon Chiffon Cake
From the MolalaCook kitchen · 烘焙手記
Apple Rose Cinnamon Chiffon Cake
蘋果玫瑰肉桂戚風蛋糕
Create rose petals from paper-thin apple slices and set them on a six-inch cinnamon chiffon.
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Before you begin
The edges of the petals colour as the soft cake rises around them. Watch the exposed petals during the hotter final bake, as they colour sooner than the centre of the cake.
Method 做法
Slice the apple petals
Wash and halve the apple, remove the core and slice very thinly, around 0.5–1 mm. Soak the slices in lightly salted water for about 15 minutes, then drain and blot dry.
See this stage at 1:30 →
Make the cinnamon sponge
Whisk the oil and milk until emulsified. Add cinnamon and sifted cake flour, then mix in the yolks. In a separate bowl beat the whites, salt and lemon juice, adding sugar in three portions, to firm peaks. Fold into the yolk mixture.
See this stage at 4:20 →
Shape the roses
Fill a tall 6-inch tin with the batter. Overlap slices of apple and gently roll them into rose shapes, using the thinnest slices where they need to bend most tightly. Arrange on top of the batter.
See this stage at 5:45 →
Bake and cool
Bake at 160°C (320°F) for about 45 minutes, then at 180°C (356°F) for about 15 minutes. Watch the apple edges as they colour. Cool the cake before releasing and dust with icing sugar if you like.
Watch & bake along
Apple Rose Cinnamon Chiffon Cake
✦How can I roll the slices without breaking them?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
Rest the inverted chiffon tin on the stand while the sponge cools.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
