Apple Pound Cake

Recipe adapted from Carol
Caramel Apple Ingredients:
140g apple (I used two apples)
10g unsalted butter
20g caster sugar

Steps:
1. Peel apple and cut into thin slices.
2. Melt butter in a pan, in low heat sprinkle the sugar on top of the melted butter, do not stir until the sugar turned brown.
3. Add the apple slices, stir-fry about 2-3 mins. Set aside to cool.

Cake Batter Ingredients:
Caramelized apple slices
100g unsalted butter, soften but not melt
100g top flour or cake flour, sifted
2 eggs (room temperature)
80g sugar
1 fresh apple (cut into thin slices)

Preparation:
A big bowl of hot water, bowl has to be bigger than the mixing bowl.

Steps:
1. Add eggs and sugar into a mixing bowl, whisk the mixture in high speed.
2. Place mixing bowl on top of the big bowl, with mixing bowl sitting in hot water continue whisk the egg mixture, use fingers to touch the egg mixture from time to time. Remove mixing bowl from hot water when egg mixture is warm. (about 37-40C)
3. Continue to whisk the egg mixture until batter dripping can form clear ripple.
4. Add in soften butter to the foaming egg mixture. Beat for a minutes or no lump.
5. Add in 1/2 of the sifted flour, mix well, and add the remaining.
6. Add in caramelized apple, use the rubber scraper to mix well.
7. Pour batter into the baking mould, flatten the surface and decorate with apple slices.
8. Bake in the preheat oven at 160C for 40-42 mins (I used 180C for 45 mins)

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