Moist Apple Cake

Ingredients

• 115 g Granulated sugar (75 g for yolks, 40 g for whites)
• 1 packet Vanilla sugar (Approximately 8 g)
• 90 ml Sunflower oil (At room temperature)
• 40 g Almond powder (Adds moistness and flavor)
• 110 g T45 flour (Sift with the leavening)
• 6 g Baking powder (About 2 tsp)
• 1 pinch Salt (For the egg whites)
• 3 units Medium apples (About 300 g, peeled and cut into large dice)
• 20 g Powdered sugar (For finishing, optional)

Instructions

1. Separate the eggs

   Separate the whites from the yolks into two clean bowls. Clean the bowl rims to avoid any trace of fat.

   Time: PT5M

2. Whisk the yolks

   In the bowl containing the yolks, add 75 g of granulated sugar and the packet of vanilla sugar. Beat with an electric mixer until the mixture becomes pale and fluffy.

   Time: PT5M

3. Incorporate the oil and almond powder

   Pour the 90 ml of sunflower oil then the 40 g of almond powder. Whisk until a homogeneous batter is obtained.

   Time: PT3M

4. Whip the egg whites

   In the second bowl, add a pinch of salt to the whites. Start whisking; as soon as the mixture becomes foamy, incorporate 20 g of granulated sugar. Continue until stiff peaks form, then add the remaining 20 g to tighten the whites.

   Time: PT10M

5. Lighten the yolk batter

   Take about one third of the whipped whites and gently fold them into the yolk mixture using a rubber spatula. This step loosens the batter.

   Time: PT2M

6. Fold in the remaining whites

   Add the remaining two thirds of the whipped whites and fold them gently with the spatula, lifting the batter from the bottom of the bowl.

   Time: PT3M

7. Sift the flour and leavening

   Sift together the T45 flour and baking powder over the batter. Fold gently with the spatula until no flour traces remain.

   Time: PT4M

8. Prepare the apples

   Peel the apples, cut into large dice of about 2 cm.

   Time: PT10M

9. Assemble in the pan

   Grease a 20 cm pan with a little oil or butter. Pour half of the batter, spread half of the apple dice over the whole surface, pour the remaining batter then arrange the remaining apple dice.

   Time: PT5M

10. Baking

    Place the cake in the pre‑heated oven at 180 °C and bake for about 50 minutes. Check doneness by inserting the tip of a knife: it should come out dry.

    Time: PT50M

    Temperature: 180°C

11. Cooling and finishing

    Let the cake cool at room temperature (about 30 minutes), then dust with powdered sugar before serving.

    Time: PT30M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

32 g

Fat

16 g

Fiber

5 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of Vanilla sugar: vanilla extract, vanilla bean
• Instead of Sunflower oil: rapeseed oil, melted butter
• Instead of Almond powder: hazelnut flour, coconut flour
• Instead of T45 flour: all-purpose flour, whole wheat flour
• Instead of Baking powder: baking soda + vinegar
• Instead of Salt: sea salt
• Instead of Medium apples: pears, peaches
• Instead of Powdered sugar: fine granulated sugar

Equipment Needed

• Mixing bowl (sauce‑pan)
• Electric mixer
• Rubber spatula (silicone spatula)
• Sieve or fine strainer
• Chef's knife
• Cutting board
• 20 cm round pan
• Silicone baking mat or parchment paper (optional)
• Oven
• Kitchen scale
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks (step 4)
• Fold in the whites without deflating them (steps 5‑6)
• Sift flour and leavening then fold gently (step 7)
• Distribute the apples and batter in the pan (step 9)
• Bake at 180 °C for 50 minutes (step 10)

Chef Tips from the Video

• Add orange zest or a teaspoon of cinnamon to the batter for an autumnal aroma.
• A splash of rum or kirsch in the batter adds depth of flavor without weighing down the texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap the cake in portions, freeze up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• Apple dice can be prepared in advance and kept in a bowl of lemon water to prevent oxidation.