-
1
Wash the apples well with a sponge.
-
2
Leave the skin on one and peel the other.
-
3
Cut both apples into 8 slices, remove the core, and slice again into 5 mm pieces.
-
4
Beat the egg with a whisk in a large bowl.
-
5
Add the sugar and vegetable oil and mix until thickened.
-
6
Add the apples to Step 2 and stir once, then add the ingredients (sift in if you can).
-
7
Mix until just combined.
-
8
Pour into the chiffon cake mold and rap against the counter 2 or 3 times to even out the surface.
-
9
Bake for 40-50 minutes in an oven preheated to 180C.
-
10
If using a cake mold, bake for 50-60 minutes.
-
11
(If it begins to darken midway through baking, cover with aluminium foil).
-
12
Once an inserted skewer comes out clean, it's finished.
-
13
If it doesn't come out of the mold easily, stick in a milk carton, as shown in the photo, and slide it around the edge.
-
14
Then it will come out easily.
-
15
This is best eaten the day after cooking, as the flavors will meld.
-
16
I also tried making it with olive oil, and it didn't alter the taste.
-
17
Make sure to use neutral oils, otherwise it'll add an unwanted fragrance to the cake.
-
18
Using baking soda caused the cake to turn a light brown color when baked.
-
19
I also tried baking powder, but I think it tasted better with baking soda.
