1. The slice of apple chiffon cake.
2. Put the egg yolk in the container and add corn oil.
3. Add applesauce.
4. Stir well.
5. Sift in low-gluten flour.
6. Mix evenly until there are no particles in the batter.
7. Beat the egg whites until the fisheye bubble and add 45g of fine sugar.
8. Beat until the lines appear slightly, add 45g of granulated sugar.
9. Beat until hard foaming, lift the whisk to leave sharp corners.
10. Add the egg whites to the egg yolk paste three times and mix well each time before adding the next time.
11. The mixed cake batter.
12. Pour the cake batter into the mold.
13. Smooth the surface with a rubber spatula.
14. Put it into the preheated oven for baking.
15. Bake at 160 degrees for 32 minutes at 180 degrees.
16. The fragrant apple chiffon cake is out. Turn the mold over after it is out of the oven and let it cool naturally.
17. After cooling, it is ready to be eaten after demoulding and cutting.
Tips:1. The apple sauce in the ingredients is made by yourself, and the apple sauce recipe can be made by referring to the previously released recipe.
2. The eggs in the ingredients are L-sized eggs, and the local eggs or small eggs increase or decrease according to the weight.
3. Chiffon cakes that cannot be eaten can be wrapped in plastic wrap and can be frozen or refrigerated for storage. The best taste period is within three days.
