The apple chiffon cake is a cake that is simple to make, super soft, tall, and fragrant!
Of American origin, the chiffon cake gets its name from its characteristic fluffiness, despite being particularly tall and not requiring any soaking unless specifically needed by the recipe.
To make it special, besides decorating the surface with thinly sliced apples, I used 100% natural apple juice in the batter and to give it an extra touch, I used almond flour; because we know… the flavor of almonds pairs beautifully with that of apples.
So, after making a peanut butter chiffon cake during the Christmas season, I returned to this type of cake because I find it perfect both as a dessert and for breakfast in the morning.
Join me in the kitchen where I will reveal all the tricks to bake a delicate and super soft apple chiffon cake.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 5 eggs
- 3/4 cup granulated sugar
- 2/3 cup rice oil (or another mild oil)
- 1/2 cup apple juice (mine is unsweetened)
- 2 teaspoons cream of tartar (leveled)
- 1 packet baking powder
- 1 apple
- powdered sugar (for decoration)
- 1 lemon
Tools
20 cm Chiffon cake mold
- Electric whisks
Steps
Use room temperature eggs and preheat the oven to 338°F.
– Wash and thinly slice the apple without peeling it. Place the slices in a bowl and sprinkle with lemon juice.
– Separate the egg whites and yolks. Sift the cream of tartar into the egg whites and beat until stiff peaks form with the electric whisks.
– In another bowl, place the sifted flour, baking powder, and almond flour. Mix them together and then add the apple juice and oil.
– Add the sugar and then gradually add the yolks previously mixed together.
– Combine everything with a fork (there is no need to use electric whisks).
– Add the beaten egg whites in spoonfuls and mix with gentle movements.
– Pour the batter into the chiffon cake mold without greasing it and then decorate with the apple slices.
– Bake on the lowest rack of the oven and cook for about 1 hour, then perform the toothpick test which should come out dry. (it may take a few more minutes depending on the oven)
– Invert the mold onto the feet and let it cool completely before removing the apple chiffon cake.
Tips:
– If you don’t have almond flour, use 200 g of all-purpose flour.
– For a spectacular result, beat the whites to very stiff peaks and add them gently.
– For a spectacular result, beat the whites to very stiff peaks and add them gently.
