Apple Chiffon Cake

This Apple Chiffon Cake is a light and fluffy cake that is perfect for any occasion! The apple filling gives it a nice sweetness, while the chiffoncake itself is light and airy.

Ingredients

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 3/4 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil or melted butter
  • 6 egg yolks
  • 3-4 grated apples or 1 cup applesauce

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny.

3. Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar.

4. Beat together until smooth the vegetable oil, egg yolks, and applesauce. Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites carefully so as not to deflate them . Pour batter into one 10 inch ungreased tube pan..5 Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until cake springs back when lightly touched Invert immediately after removing from oven and cool in pan suspended upside down so that steam can re-moisten cake if necessary When cake is cool loosen edges with a small spatula or table knife and remove cake from pan

Nutrition Facts

  • Calories: 1557
  • Fat: 54.4g
  • Saturated fat: 10.2g
  • Unsaturated fat: 36.7g
  • Trans fat: 0.3g
  • Carbohydrates: 246.5 g
  • Fiber: 5.1 g
  • Sugar: 122.8 g
  • Protein: 32 g
Apple Chiffon Cake

What’s the difference between cake and sponge cake?

Cake is a type of sweet dessert that is often baked. A cake is typically made from flour, sugar, butter, eggs and milk. There are many different types of cake, including sponge cake, chiffon cake, pound cake and angel food cake.

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Sponge cake is a type of light and airy cake that gets its lift from beaten egg whites instead of chemical leaveners. Most spongecake recipes do not use any leaveners at all (such as baking powder or baking soda), although you may occasionally see recipes that use both beaten egg whites and chemical leaveners. Sponge cakes can be a bit dry unless they are brushed with syrup or rolled with a nice filling.

So the main difference between sponge cakes and other types of cakes is the way they are leavened (or not leavened). Sponge cakes get their lift from beaten egg whites while most other cakes rely on chemical leaveners like baking powder or baking soda. Additionally, spongecakes tend to be lighter and more airy than other types of cakes.

What types of sponge cakes are there?

There are many different types of sponge cakes, each with its own unique flavor and texture. Genoise is a light, fluffy cake that is named after its place of origin, Genoa in Italy. Chiffon cake is a delicate, airy cake that contains eggs, oil, and vinegar. Angel food cake is a light and fluffy cake made with egg whites and no butter. Victoria sponge cake is a classic British sponge cake made with jam and whipped cream fillings. Devil’s food cake is a rich chocolate sponge cake made with cocoa powder and coffee. Swiss roll spongecake is a rolled Cake filled with jelly or cream.

What are the 3 classification of cakes?

There are three primary types of cakes: shortened, chiffon, and foam. Each type of cake has a unique texture and flavor profile that makes it ideal for different occasions.

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Shortened cakes, also known as conventional or creamed cakes, are made with solid shortening like margarine or butter. These cakes are dense and moist with a rich flavor. They’re typically baked in layer form and decorated with frosting or fondant. Shortened cakes are well suited for special occasions like birthdays and weddings.

Chiffon cakes are made with vegetable oil instead of solid shortening. This gives them a light, airy texture that is similar to angel food cake. Chiffon cakes often have fruit added to them for extra flavor, making them ideal for brunch or dessert.

Foamcakes get their name from the fact that they use only beaten eggs to create their voluminous structure – no leavening agents such as baking powder or soda are used. Foamcakes tend to be very light and delicate with a subtle flavor; they’re often served unadorned or dusted with powdered sugar. Because of their fragile nature, foamcakes are not typically suitable for celebrations where there will be a lot of activity (such as children’s parties).

What is the difference between a sponge cake and a chiffon cake?

Sponge cakes and chiffon cakes are both light and airy cake recipes that rely on whipped egg whites for their structure. The main difference between the two is that sponge cakes do not contain any fat, while chiffon cakes include vegetable oil as one of their key ingredients.

Both sponge and chiffon cake recipes begin with a foundation of separated egg whites which are whipped until they form stiff peaks. To this, the yolks are added in the case of a sponge cake, or sugar and oil are added in the case of a chiffon cake. Baking powder is also added to both types of cake batter.

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The resulting batter is poured into an ungreased pan and baked at a high temperature until it is golden brown and springs back when lightly pressed. A well-made sponge cake will be light and fluffy with a delicate crumb, while a chiffon cake will be slightly denser due to the addition of oil but will still be moist and tender.

What are the three types of sponge cakes?

There are three types of sponge cakes: the lightest and fluffiest being the angel food cake, a classic White forest cake, and a Fraisier cake.

The angel food cake is made with only egg whites and no butter. This makes for a very moist cake that rises beautifully. The texture is like cotton candy; it melts in your mouth.

A White Forest Cake is a classic sponge cake that gets its name from the fact that it’s traditionally made with white chocolate and cherries – like a little forest! To make this type of sponge cake extra moist, you can add some coffee or rum to the batter. And if you’re feeling adventurous, try filling it with whipped cream and fresh fruit.

The Fraisier Cake is named after the French strawberry dessert (fraisiers are strawberries grown in France). This type of sponge cake is filled with Bavarian cream and fresh strawberries, then covered in more Bavarian cream and decorated with strawberry slices on top.

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