When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Apple Chiffon Cake Recipe

Apple Chiffon Cake Recipe

Fresh Apple Chiffon Cake on pottery plate

Apple Chiffon cakes rely on well-beaten egg whites for lightness and height. Make sure bowls and beaters are clean, dry and free of grease so whites beat to maximum volume.

1 cup Egg whites (7 large eggs)
2 Tb. Granulated sugar
1 1/4 cups Packed brown sugar
1/2 cup Apple juice
1/3 cup Vegetable oil
2 Large Yolks from eggs
2 tsp. Vanilla extract
2 cups All-purpose flour
1 Tb. Baking powder
1 tsp. Ground cinnamon
1/2 tsp. Salt
1/4 tsp. Ground nutmeg
1/8 tsp. Ground cloves
3 medium McIntosh Apples peeled and shredded (2 cups)
1 jar Caramel sauce

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat your oven and have a 9 to 10 inch tube pan ready.
If pan has a removable bottom do nothing to it. If not, lightly grease and line bottom with parchment paper. Lightly grease paper.

Beat egg whites in a large bowl with electric mixer on medium speed until frothy.
Gradually increase mixer speed to high while adding granulated sugar 1 tablespoon at a time.
Beat until whites greatly increase in volume and are thick and glossy; stiff peaks form when beaters are lifted.

In another large bowl with electric mixer on high; (no need to wash beaters) beat the brown sugar, apple juice, oil, egg yolks and vanilla extract until well blended. Gradually beat in flour, baking powder, cinnamon, salt, nutmeg and cloves. Stir in fresh shredded apples.

Stir about 1/3 of egg whites into the apple mixture. Pour apple mixture into remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain.

Pour Apple Chiffon Cake batter into tube pan and smooth top. Bake cake until pick inserted near center of cake comes out clean. Invert tube pan onto a wire rack or hang on the neck of a glass bottle. Let Chiffon Cake cool completely.

Run knife around edges and center tube; remove cake from pan. Loosen and remove bottom or peel off paper. Place Fresh Apple Chiffon Cake right side up onto serving plate. Drizzle cake with caramel sauce.

Nutrition facts: for Apple Chiffon Cake
Serving Size 154 grams
Calories per serving 299 calories
Fat Content 7.1g grams fat 11%
Cholesterol Content 35 mg 12%
Sodium Content 202 mg 8%
Total Carbs 55.3 grams 18%
Sugar Content 23.9 grams
Protein 5.0 grams
Vitamin A 2% • Vitamin C 12% • Calcium 9% • Iron 8%

E-mail This Fresh Apple Chiffon Cake Recipe To a Friend

User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!