# Fourth Baking Contest and is Love to Eat Festival# Caramel Apple Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Caramel Apple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2G apple; 90G Sugar; 15ML Shimizu; 15G butter; 3 pcs egg; 20G milk; 70G Low powder; 20G Corn oil

by Love in fish eyes

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

When the sun is strong, you must make something delicious. I flipped through the refrigerator and no one would eat a bunch of apples. Then I used it to make cakes. I used to use large molds. This time I used 6 continuous molds. The ingredients are just 12 pieces. The sponge made of the cake body absorbs the caramel apple juice and tastes burnt, soft and tender. "

Ingredients

2G Apple
90G Sugar
15ML Shimizu
15G Butter
3 pcs Egg
20G Milk
70G Low Powder
20G Corn Oil

# Fourth Baking Contest and is Love to Eat Festival# Caramel Apple Cake

1. Prepare the necessary ingredients. The above main ingredients are for making caramel apples, and the auxiliary ingredients are for making sponge cakes.

# Fourth Baking Contest and is Love to Eat Festival# Caramel Apple Cake recipe

2. Pour the sugar in a non-stick pan and heat on medium-low heat until it melts

3. Put butter when it's browned

4. Pour in diced apple and water

5. Just cook the apples to the soft texture you like

6. Place the cooked apple and caramel sauce on the bottom of the muffin mold

7. Make the cake body, beat the egg + sugar completely

8. Sift the flour, add it, cut and mix until there is no dry powder

9. Then add the corn oil and milk mixture

10. Mix quickly and evenly to make sponge cake batter

11. Pour cake batter on top of apples

12. Preheat the oven 180 degrees in advance, and bake the middle layer for 20 minutes

13. Let it cool for a while before it's out of the oven.

Tips:
Brush the bottom of the muffin mold with some butter, and knock the mold off the mold a little bit before the cake comes out.

Sponge cake whole eggs will be fluffy only when they are beaten in place.