Spicy Apple Chiffon Cake with Apple Frosting & Apple Chips

Ingredients List

Instructions

Spicy Apple Chiffon Cake
Adjust rack in the lower third of the oven and preheat oven to 325°F. Set nearby a dry, ungreased 10-inch tube pan with removable bottom, and a long-necked bottle or large metal funnel (for inverting the baked cake). Sift flour, 1 1/3 cups Domino® Superfine Sugar, baking powder, salt and spices into large bowl. In small bowl, whisk the melted butter, apple juice, egg yolks and vanilla to combine. Stir into dry ingredients until smooth.

In large bowl, using an electric mixer, preferably with a whisk attachment, whip egg whites until soft peaks form. Slowly add 2 tablespoons of Domino® Superfine Sugar and continue to whip at medium speed until thicker, glossy white (but not dry) peaks form. Gently fold one-third of the whipped whites into cake batter to lighten it. Gently fold in the remaining whites. Pour batter into pan.

Bake for at least 55 minutes or until cake springs back when lightly touched and a wooden toothpick inserted in the center comes out free of cake. Invert it over long-necked bottle to cool for 2 to 3 hours before removing from pan.

When completely cool, use flexible metal spatula to slowly trace around the perimeter to release the cake sticking to the pan. When sides are free, push up on removable bottom to release cake completely. Tilt cake (with the bottom still attached) on its side and tap gently against counter to loosen. Rotate cake, tapping a few more times, until it is free. Cover cake with a rack and invert; remove bottom of pan.


Fluffy Apple Frosting
In the top of a large double boiler or in a 2-quart stainless steel bowl, combine juice, Domino® Superfine Sugar, cream of tartar, salt and egg whites. Place over simmering water on low heat. Stir just until the sugar has dissolved. With a rotary or electric hand mixer, whip until frosting increases in volume and forms peaks (about 7 minutes with rotary mixer, about 5 minutes with electric mixer). Remove bowl from water. Add extract and, if necessary, continue whipping until glossy and soft, billowy peaks form. Frost cake and decorate frosting's surface by swirling with back of a spoon.

Makes about 4 cups


Apple Chips Garnish (Optional)
Put water and Domino® Superfine Sugar in a 1½-quart saucepan, and dissolve Baker’s Sugar over low heat. Increase heat and boil 1 minute. Set aside and cool to room temperature.

Preheat oven to 140°F. Prepare 2 large baking sheets by lining each sheet with aluminum foil or silicone baking mats (silpats). With sharp knife, cut off bottoms of unpeeled apples to create a flat surface. Using a manual slicer, mandoline or very sharp knife, cut apples crosswise into paper-thin slices (1/8-inch or thinner). Place slices in syrup briefly (just a few seconds). Lift apple slices from syrup, and arrange them in single layers, close together but not touching, on prepared baking sheets. Bake in upper and lower thirds of oven, about 40 minutes.

Remove sheets from oven, and lift apple slices and move slightly to prevent sticking to foil. (If any moisture surrounds slices, that's okay – it will evaporate as slices dry.) Return baking sheets with slices to oven, and bake another 1 to 1½ hours, or until slices are dry and crisp. (To test if finished baking, remove one apple slice from sheet pan to see if it crisps as it cools.)

Remove baking sheets from oven and transfer fruit chips to wire racks in a single layer to cool completely and harden. Place slices on frosted cake. Slices may be stored in an airtight metal container at room temperature for up to 5 days.

Serving Size: Serves 14 to 16

Ownership: Flo Braker