According to the "Russian Apple Cake" this is a change, I want to search the kitchen in the original way. The biggest difference is that the original recipe is to be baked for 55-60 minutes. I only baked for about 25 minutes. Although the material ratio is reduced, I really don't need it for a long time. In addition, I add some baking powder. In the materials, the original square is written in front, and my writing is in the back, so I can compare it. The 8-inch disc is used. Oil-free formula, the cake itself is a bit dry, but with a moist apple mix, still ok
The apple is peeled and pitted, and some small pieces are placed on the bottom of the mold, and the oven is preheated by 180 degrees.
Eggs and sugar are placed in an oil-free egg-free eggbeater. Use an electric egg beater to lighten the color and increase the volume. Add the vanilla essence and mix well. Don't use the warm water to make the whole hair like a sponge cake. .
Sift the flour, pour the egg paste, mix gently with a spatula, then pour the batter evenly into the mold. Spread the remaining apple slices on the batter and sprinkle with cinnamon.
Put it into the oven for 175 degrees for about 25 minutes, and see that the cake is a little initiating and the surface is evenly colored. The temperature and time are adjusted according to the individual oven. The original formula is 180 degrees 55-60 minutes, I can't do it, the surface of the cake has been quite ok for 25 minutes...
The taste of a bit of soft hair cake, the sweetness is just right, Apple will be better with 2, I only used one.
Remember to apply oil to the inside of the mold