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1
Separate the egg yolks from the egg whites.
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2
Put the egg whites in the fridge.
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3
Put the egg yolks and light brown sugar into a bowl.
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4
Beat until pale.
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5
Combine the milk and butter and microwave at 600W for 30 seconds twice until the mixture is warm to the touch.
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6
Blend this with the egg yolk mixture.
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7
Sift the cake flour and strong bread flour together into the egg yolk mixture, and mix well until the flour is just combined.
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8
Make the meringue.
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9
Add a pinch of salt to the egg whites in a bowl.
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10
Beat with a hand mixer until bubbly.
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11
Add the light brown sugar and beat at high speed with a hand mixer.
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12
Continue to beat for 2 to 3 minutes until soft peak forms.
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13
Change you hand mixer to a whisk.
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14
You can continue to use your hand mixer all the way if you like.
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15
Whisk until a stiff peaks form.
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16
Blend the egg yolk mixture with the meringue.
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17
Add 1/3 of the meringue to the egg yolk mixture and mix with a whisk.
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18
Once mixed well, add the remaining half of the meringue and fold it into the egg yolk mixture.
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19
Transfer the egg yolk mixture into the meringue bowl.
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20
Mix gently with a rubber spatula until any lumps have gone.
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21
Chop the caramelised apples finelyand add to the mixture.
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22
Blend into the mixture gently.
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23
Pour the batter into a chiffon cake tin.
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24
Bake at 170C for 20 minutes first and then lower the oven temperature to 160C.
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25
Bake for another 20 minutes.
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26
After baking, place the cake tin upside down and leave to cool.
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27
After it is cooled slightly, cover with a plastic bag and leave to cool completely.
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28
After cooling completely, run your knife along the sides of the cake tin to remove the cake from the tin.
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29
Slice and serve.
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30
Sprinkle with powdered sugar if you have any.
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31
For caramelized apples, I used.
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32
Have a try because these are very delicious.
