Apple Roses Chiffon Cake

Below receipt credit from https//www.anncoojournal.com

Apple Roses Chiffon Cake

Ingredients 

• 6 egg yolks used large eggs
• 50 g caster sugar
• 50 ml corn oil
• 1 tsp vanilla extract
• 100 g grated apple (2 apples peel skim)
• 150g cake flour or plain flour
• 4 red apple (2 red apples)
• 150 ml water plus 1 tsp lemon juice

Meringue

• 8 egg whites
• 100g caster sugar
• 2 tsp lemon juice

Instructions

• Add the lemon juice to the water. Cut the apples in half with skin on and core them, then cut into thin slices, about 2mm thickness.
• Place the sliced apples into the bowl of lemon water. Microwave (about 1-2 minutes) until the apples are pliable, soft but not mushy. （reserve  2 tablespoon apple liquid to grated 
  • Drain the apple slices and dry them with kitchen
  • Grate apple and mix well with 2 tablespoon apple
  • In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add grated apple and oil, stir well again to combine. Sift in flour and mix
  • Whisk egg whites and lemon juice till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks
  • Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till
  • Pour batter into a 10 inch removable cake pan. Gently arrange apple slices on top of the batter into a rose form. **no need to line or grease the baking
  • Bake in preheated oven at 180 deg C for 15 minutes. Then lower temperature to 160 deg C and bake for another 35 minutes 
  • Invert the cake pan immediately to cool completely before removing the cake from

  Notes

  Please keep in mind that all oven temperatures and baking time varies
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

Burn Cheesecake

Below recipe from https://www.bonappetit.com/recipe/basque-burnt-cheesecake

INGREDIENTS

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour
• 
  

Special Equipment

• A 10"-diameter springform pan

RECIPE PREPARATION

•  Preheat oven to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

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    Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
  • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
  • Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
  • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
  • Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
  

  
  

  
  

  
  

  

  
  

  
  

  

  
  

  

  
  

  

Burn cheesecake