Rose Apple Chiffon Cake ~ 苹果花型戚风蛋糕

Lately, I have seen many Rose Apple Cake posts on FB, some are chiffon cakes while some are ogura cakes.  I was mesmerised by the fellow bloggers' skill in creating such a pretty cake and just can't wait to try my hands at baking one.

Appple Rose Chiffon Cake ~  苹果花型戚风蛋糕
(adapted from   'here'   with slight adjustments as I added an extra egg to fit my 8" pan)

Ingredients

(A)  4 Large eggs
        25 gm caster sugar
        50 ml canola oil
        60 gm grated apple + juice from the grated apple
        100 gm plain flour
        1 big red apple
        250 ml water + 2 tsp lemon juice (reserve 1.1/4 Tbsp)
        1 tsp vanilla
(B)   4 egg whites
        50 gm caster sugar
        1 tsp lemon juice

Method

1. Add lemon juice to water.  Cut apple into half with skin.  Core the apple and cut into 2 mm slices.
2. Place apple slices into (1) above and microwave for 1.1/2 min. till slices are pliable but not mushy.
3. Drain the apple slices, pat dry with kitchen towel.
4. Grate apple and add in 1.1/4 Tbsp apple water from (2) above.
5. In a bowl, whisk egg yolks, sugar, vanilla and oil with a handwhisk till well combined.
6. Add grated apple, mix well.
7. Sift in flour and mix well.
8. In a clean bowl, beat egg whites and lemon juice till frothy, add in sugar gradually.  Beat till stiff peaks.
9. Fold 1/3 meringue into the egg mixture, fold gently.  Then pour the mixture into the remaining meringue.  Fold, from the bottom and mix thoroughly but do not overmix.
10. Pour batter into an ungreased 8 inch round springform pan.  Tap the pan a few times to remove air bubbles.
11. Arrange apple slices onto the batter.
12. Bake in a preheated oven @ 160 deg.C for 35 mins., then lower temperature to 150 deg.C for another 10 mins. if you see the top is browning, otherwise just continue to bake at 160 deg.C for 50 mins.  Test with a skewer till it comes out clean.
13. Remove the cake from the oven and invert the cake over two supports so that the apple slices will not be squashed.
14. Once completely cooled, then  loosen the cake with a spatula and unmould the cake.