Wash the apples well with a sponge. Leave the skin on one and peel the other. Cut both apples into 8 slices, remove the core, and slice again into 5 mm pieces.
Beat the egg with a whisk in a large bowl. Add the sugar and vegetable oil and mix until thickened.
Add the apples to Step 2 and stir once, then add the ● ingredients (sift in if you can). Mix until just combined.
Pour into the chiffon cake mold and rap against the counter 2 or 3 times to even out the surface.
Bake for 40-50 minutes in an oven preheated to 180℃. If using a cake mold, bake for 50-60 minutes. (If it begins to darken midway through baking, cover with aluminium foil).
Once an inserted skewer comes out clean, it's finished. If it doesn't come out of the mold easily, stick in a milk carton, as shown in the photo, and slide it around the edge. Then it will come out easily.
This is best eaten the day after cooking, as the flavors will meld.
I also tried making it with olive oil, and it didn't alter the taste. Make sure to use neutral oils, otherwise it'll add an unwanted fragrance to the cake.
Using baking soda caused the cake to turn a light brown color when baked. I also tried baking powder, but I think it tasted better with baking soda.
Story Behind this Recipe
I wanted to make a cake that didn't need butter and after much trial and error, I finally settled to this.
It's quite simple. If you complete Step 2 without messing up, I don't think you will have any problems. The sweetness depends on the apples, but if you have a sweet tooth, increase the sugar to 100g . I used a chiffon cake mold because I thought it might rise a lot, but I've also tried out a normal cake mold and a pound cake mold and both were fine. If using a different shaped mold, adjust the baking time accordingly.