Saturday, August 21, 2010

Apple, Orange and Lemon Chiffon Cake

Apple cake is a year round favorite of mine goes perfectly with my afternoon tea. I am particularly happy I baked one today as the High Holidays fast approaching. My friend Barb bakes a fantastic apple cake regular and low fat. Few years back I baked one out of the Washington Post Food section but I have to sift through their archives. I have decided to make a version of Poppy Lemon Chiffon Cake recipe, another favorite of mine. As it turns out quite unintentionally I made it Parve, perfect for the kosher observing folks. Lack of milk and butter makes this cake friendly to the lactose intolerance crowd. As you well aware this blog and this post are tree nut free and this particular cake is friendly to the tree nut and peanut allergic crowd. For you who do not have kosher or allergy prohibitions you would be surprised how delicious this cake is regardless of the milk and butter omissions.

Ingredients

1/2 cup sugar
5 egg yolks
1 teaspoon vanilla
Juice of one small lemon
Zest of one small lemon
1/2 cup canola oil
1/2 cup orange or orange tangerine juice

1 cup flour
1/2 cup self rising flour
2 teaspoons baking powder
Pinch of salt

4 Granny Smith apples, peeled, cored and diced
1/4 cup sugar

5 eggs whites
1/2 cup sugar

Margarine or canola oil for greasing bundt pan
flour to dust greased cake pan

Optional:
Confectioners sugar for dusting

Directions:
1. In a large bowl add 1/2 cups sugar, five egg yolks and 1/2 cup of oil and beat until fluffy. Fold in with a rubber spatula lemon juice, zest of lemon and vanilla.
2. Mix dry ingredients: Both flours, salt and baking powder in a bowl and fold into egg yolk mixture gently. Add orange juice and fold in gently with rubber spatula.
3. Toss diced apples immediately after dicing with 1/4 cup of the sugar. Add apples to mixture above.
4. In a separate bowl beat egg white until they start getting volume, add sugar in few increments, while keep beating on high until it peaks.
5. Fold egg white mixture into egg yolk mixture in gentle folds with a rubber spatula until well combined.
6. Grease a round cake pan or a bundt pan, dust greased pan with some flour. turn pan upside down and tap excess flour out.
7. Pour batter into pan and bake in a pre heated 350F oven for 50-60 minutes. Insert a skewer to test for doneness. Skewer should come out clean. Do not open oven mid-way or the batter will 'fall'.
8. Let the cake completely cool in the pan. Gently release at the edged with a knife. On a serving plate turn the pan upside down and tap bottom of the pan. The cake should release into serving plate easily.
9. Dust with confectioners sugar if desired.

10 comments :

  1. This does sound perfect for Rosh Hashana, Shulie - light & fluffy after the heavy meal. Maybe this'll be my contribution to dinner this year - along with my challahs, of course!

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  2. I love descovering new holiday treats and this one looks and sounds delicious, light and fruity, perfect for Rosh Hashana. Wonderful!

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  3. How big do you slice the apples?
    I already bookmarked this recipe and cannot wait to make it. I really like chiffon cakes, especially the Orange Chiffon cake from the book The Cake Bible (-not a religious book, just what the author named it.)
    Apples in a chiffon cake! Will be cool to see if the cake will stay nice and fluffy. Thank you.
    -Sabine (I know you through Twitter [Cornucopia])

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  4. Thank you Renee and Jamie. It's definitely a keeper for Rosh HaShana. Great same day and gets better with time.
    Sabine, The yard stick I use is as big as the tip of my finger. Halfway up the first crease:)I also added a pic of the slice of the cake so you can see the outline of the apples in it. I was surprised as same thought crossed my mind if it will stay airy and fluffy and surprisingly it did. The tossing of diced appled in sugar (some use flour)makes them suspended in the batter and not sink to the bottom. therefore does not compromise the essence of the chiffon.
    I was tempted to get the cake bible often but never did, got to check out the orange cake recipe. Have a wonderful day ladies. Shulie

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  5. Thank you Shulie!
    Love the suggestion about how to slice the apples just right.
    And for me granny smith apples always work best in cakes. I got that from Whole Foods. I really like their apple pies and one of their bakers told me (at least at this time) they were using granny smith apples. I just like their sweetness and firmess,
    Anyways thank you for getting back to me....love your blog!
    ---Sabine

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  6. I can't wait to try this cake Shulie. I have a soft spot for apple desserts!Yummy!

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  7. Thanks Lora, saw your delicious apple dessert on you blog:)

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  8. The cake looks divine! Can I have a slice... or maybe two? hehe.... Thanks for sharing & enjoy your day. Btw, you've a very lovely blog here.
    Cheers, kristy

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  9. Yummy cake! I bet it taste delicious with the tangerine juice too!

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