Ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar (210 grams)
- 1⅓ cups all-purpose flour (165 grams)
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1½ lbs (3 med/large) granny smith apples
- Confectioners a.k.a. powdered sugar to dust, optional
Instructions
- Preheat Oven to 350˚F. Line bottom of un-greased 9″ round springform pan with a circle of parchment paper
- Add 6 eggs to the bowl of a stand mixer fitted with whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.*
- Meanwhile, peel, core, quarter and slice apples into ¼” thick pieces.
- In a medium bowl, whisk together 1⅓ cups flour with ½ tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from bottom of bowl to ensure pockets of flour aren’t missed. Stop mixing when you no longer see streaks of flour (don’t over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
- Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. Top will be golden brown. Remove from oven and let rest in pan 15 min. Slide a thin spatula or knife around edges of pan to loosen and transfer cake to a cake platter to cool. Once at room temperature, sprinkle top with powdered sugar and serve.
Notes
*When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter.
Pro Tip: As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Also, keep cake away from outdoor draft.
Source : natashaskitchen.com
