Apple Chiffon by Lee Ah Ying

Apple Chiffon by Lee Ah Ying

20cm chiffon cake tin
Oven temperature: 165 degrees C

Egg yolk batter:

7 egg yolks
40g vegetable oil
120g applesauce (Cook peeled and diced apple pieces with 2 tablespoons of lemon juice and 30g castor sugar. Cook until softened. Puree 2/3 of the cooked apples. Mix in remainder 1/3 into puree.)
130g cake flour

Mix the above ingredients in the listed order. Set aside.

Meringue:
7 egg whites
80g castor sugar

1. Beat egg whites until foamy. Add sugar, in 3 intervals. Beat until firm peak forms.
2. Fold in 1/3 of the meringue into the egg yolk batter. Repeat until all meringue is incorporated into the egg yolk batter.
3. Pour batter into cake tin. Bake at 165 degrees C for 30 mins/until cooked. (Adjust accordingly as every oven is different.)
4. Remove from oven, let cool in tin with tin turned upside down. Remove from tin and enjoy.