Very Moist Apple Cake

Ingredients

• 300 g Golden apples (peeled, cored and cut into small dice; can toss with a little lemon juice to prevent browning)
• 3 Eggs (separated; yolks in one bowl, whites in another)
• 150 g Granulated sugar (100 g for yolks, 50 g for egg whites)
• 1 packet Vanilla sugar packet (approx. 8 g)
• 1 Madagascar vanilla bean (seeds scraped from the pod; adds caramel‑cocoa notes)
• 100 g Unsalted butter (softened to room temperature, cut into small dice)
• 100 ml Whole milk (room temperature)
• 150 g All‑purpose flour
• 50 g Hazelnut powder (finely ground hazelnuts; gives a nutty aroma)
• 1 tsp Ground cinnamon
• 5 g Baking powder (levure chimique) (approx. 1 tsp)
• 1 pinch Salt
• 30 g Apricot jam (optional) (warmed and brushed on the cake for a glossy finish)
• 2 scoops Vanilla ice‑cream (optional, for serving) (serve alongside warm cake)

Instructions

1. Prepare the apples

   Peel the golden apples with a vegetable peeler, cut them into quarters, remove the cores and dice the flesh into small pieces. If you like, toss the dice with a splash of lemon juice to avoid browning.

   Time: PT5M

2. Separate the eggs

   Separate the eggs, placing the yolks in one bowl and the whites in another. Set aside.

   Time: PT3M

3. Mix yolks with sugar and vanilla

   To the bowl with yolks add 100 g sugar, the vanilla‑sugar packet and the scraped seeds of the vanilla bean. Beat with the electric mixer on medium speed until the mixture becomes pale, thick and mousse‑like.

   Time: PT5M

4. Incorporate butter

   Add the softened butter (cut into small dice) to the yolk mixture and continue beating until the batter is smooth, creamy and slightly pale.

   Time: PT3M

5. Add milk

   Pour the room‑temperature milk into the bowl, stir briefly with the spatula, then finish mixing with the mixer until fully incorporated.

   Time: PT2M

6. Combine dry ingredients

   Sift (or whisk) together the flour, hazelnut powder, ground cinnamon, baking powder and a pinch of salt. Add the dry mixture to the batter, first folding gently with the spatula, then finishing with the mixer on low speed just until no flour streaks remain.

   Time: PT3M

7. Whip egg whites

   Using the clean mixer bowl and whisk attachment, beat the egg whites until soft peaks form. Gradually add the remaining 50 g sugar while continuing to beat. Increase speed and whisk until stiff, glossy peaks develop.

   Time: PT5M

8. Fold in a third of the meringue

   Spoon about one‑third of the whipped whites into the batter and fold gently with the spatula until just combined. This lightens the mixture.

   Time: PT2M

9. Fold in the remaining meringue

   Add the rest of the whipped whites in two additions, folding delicately each time until the batter is homogeneous, light and slightly mousse‑like.

   Time: PT2M

10. Prepare the cake pan

    If using a metal pan, butter it generously and dust with a little flour, tapping out the excess. A silicone pan needs only a light buttering.

    Time: PT2M

11. Layer the batter and apples

    Pour roughly half of the batter into the pan, spread evenly, then scatter a layer of diced apples over the surface. Pour the remaining batter on top, smooth with a spatula and finish with a final layer of apple pieces.

    Time: PT5M

12. Preheat the oven

    While you are layering, preheat a conventional oven to 170 °C (static heat).

    Time: PT10M

    Temperature: 170°C

13. Bake the cake

    Place the pan in the middle rack and bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. The knife test should show a moist but dry tip.

    Time: PT55M

    Temperature: 170°C

14. Cool and invert

    Allow the cake to rest in the pan for 10 minutes. Then run a thin knife around the edge, invert the cake onto a cooling rack and let it cool completely to room temperature.

    Time: PT15M

15. Glaze (optional)

    Warm the apricot jam until fluid, then brush a thin layer over the cooled cake for a shiny finish.

    Time: PT2M

16. Serve

    Slice the cake and serve each piece with a scoop of vanilla ice‑cream, if desired.

    Time: PT0M

Nutrition Facts

Calories

323

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Golden apples: Fuji apples, Honeycrisp apples
• Instead of Eggs: Pasteurized liquid egg whites for the whites
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Vanilla sugar packet: 1 tsp vanilla extract
• Instead of Madagascar vanilla bean: Vanilla bean paste
• Instead of Unsalted butter: Margarine, Coconut oil (solid)
• Instead of Whole milk: Almond milk, Oat milk
• Instead of All‑purpose flour: Bread flour, Gluten‑free flour blend
• Instead of Hazelnut powder: Almond flour, Ground walnuts
• Instead of Ground cinnamon: Ground nutmeg, Pumpkin spice
• Instead of Baking powder (levure chimique): Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Apricot jam (optional): Peach jam, Apple preserves
• Instead of Vanilla ice‑cream (optional, for serving): Plain whipped cream

Equipment Needed

• Two mixing bowls (medium)
• Electric hand mixer (or stand mixer)
• Silicone 22 cm round cake pan
• Spatula (rubber "maryse")
• Knife
• Cutting board
• Cooling rack (optional)
• Oven
• Pastry brush (for jam glaze) (optional)

Critical Steps — Do Not Skip

• Whipping the egg whites to stiff peaks without any yolk or fat contamination.
• Folding the meringue into the batter gently to keep the mixture airy.
• Baking at the correct temperature (170 °C) and not opening the oven early.

Chef Tips from the Video

• For an extra nutty aroma, toast the hazelnut powder briefly in a dry pan before adding it to the batter.
• A splash of Calvados or apple brandy in the batter enhances the apple flavor.
• Use a silicone spatula to scrape the bowl sides; this keeps more air in the batter.

Troubleshooting

Storage

Refrigerator: Store the cake, uncovered, in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before serving.

Room temperature: If eaten within the same day, keep on a cool countertop, covered with a cake dome.

Make-Ahead Tips

• The cake can be baked a day ahead; keep it wrapped and store in the fridge.
• Glaze with apricot jam just before serving for a fresh shine.
• Slices freeze well; reheat gently in the oven for a warm treat.