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Chiffon cake (apple chiffon cake)｜Transcription of Bon-chan's recipe from the cooking class

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Cooking class Bon-chan

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Ingredients

卵 : L4個
グラニュー糖 : 35g(卵白用25g、卵黄用10g)
薄力粉 : 60g
水 : 25ml
油 : 50g
紅玉りんご : 1個(250g)
グラニュー糖(コンポート用) : 大さじ1～お好みで増やす

Time required

50minutes

Procedure

1) りんごのコンポートを作る 01:23
Peel the apple, cut it into 8 equal parts, remove the core and cut into bite-sized pieces.
Line the pan with apple skins and place the cut apples on top.
Sprinkle granulated sugar, cover and heat over low heat for 4-5 minutes.
Remove the lid and turn the heat to high, and simmer while evaporating the water.
When the heat is removed, put it on the wrap and wrap it so that there are no gaps.
Remove the skin when completely cooled.
2) prepare the mold 02:41
Wrap the cooking sheet around the tube and secure the top part with a rubber band.
3) make the meringue 03:06
Separate the egg yolks and egg whites and beat the egg whites with a hand mixer.
When the mixture becomes a little whitish, add the granulated sugar in 3 batches and beat well each time.
4) make the dough 04:23
Add the granulated sugar to the bowl with the egg yolks and beat with a hand mixer until it becomes whitish.
Add oil, water, and mix well.
Sift in the cake flour and mix well with a whisk.
Add a scoop of meringue from step 2 and mix.
Add half of the remaining amount and mix lightly.
Transfer the batter to the meringue bowl and mix without crushing the bubbles.
5) pour into mold 06:05
Add half of 1 to the dough and mix lightly.
Pour into the mold and shake the dough from side to side.
After flattening the surface, remove the rubber band from the cooking sheet.
Top with the rest of 1.
6) bake 06:23
Bake in the oven at 180°C for 10 minutes, then lower the temperature to 170°C and bake for 25-30 minutes.
Turn the mold upside down and remove the rough heat.
Remove the rough heat and remove it from the mold to complete.

Point

・A 17cm tall size mold is used in the video.
・You can use sugar such as cane sugar, but granulated sugar is recommended to bring out the beautiful color of the apples.
・Use up to 150g of apples. If you add too much, it will be difficult to swell, so be careful.
・Adjust the sweetness of the compote to your liking.
・When boiling the apples, add a little water to prevent them from burning.
・When cooling apples, it is good to put ice packs on the plastic wrap.
・By wrapping the apple tightly in plastic wrap and letting it sit for a while, the apple turns a beautiful red color.
・When separating the egg yolk and egg white, drop the egg white between your fingers so that it separates cleanly.
・When mixing the meringue, cut it so as not to crush the bubbles.
・When cooling baked items, place them on an upside-down cup.
・When removing from the mold, move the knife in small increments and move the cake to cleanly remove the bottom part.