I baked the ‘Gateau Invisible’ (‘Invisible Apple Cake’) last weekend. It has been very hot and humid in Brisbane but finally we had some rain on Sunday. It was kind of my baking weather so I tried the Invisible Apple Cake that is taking Japan by storm right now.
I often surf through what types of food is trending in Japan. This Invisible Apple Cake seems to be very popular in France last year. There are a lot of “Gateau Invisible Cake” recipe book published in France last year though I did not see much when I was in Paris in December. There are a few invisible cake recipe books published in Japan in Japanese but I could not get any because they were sold out. So I searched on the net and found some invisible cake recipes and adjusted to the ingredients that are available in Australia.
The name “invisible” cake comes from when thinly sliced apple is baked with a cake batter; the layer of sliced apple becomes invisible. When the cake is sliced, you can barely see the beautiful layer of sliced apple.
I used a rectangle pound cake tin. I think should have used one that is 1-2 cm narrower and bake this cake a little more higher. Also I had a good slicer with which I sliced the apples into 2mm thick. It would be better looking cake if you slice it a little bit thicker may be 5 mm by hand. Also you need to be careful when you coat the sliced apple with the batter, try not to break the apple slices and also when you pour the apple batter mixture into the tin, line up the sliced apple in the same way so that when the baked cake is sliced, the apple layers look beautiful.
We enjoyed the invisible apple cake on the rainy Sunday afternoon. The texture of this cake is very moist and because a lot of sliced apple is mixed in the batter, it lowers the amount of calories in the cake. This is very easy to bake, looks fantastic, and is super delicious. Hope you enjoy this very popular invisible cake in Japan right now!
Invisible Apple Cake
Yield 8 slices
- 500 g sliced apple
- 3 large eggs
- 80g plain flour
- 50g caster sugar
- 1/4 tsp cinnamon powder
- 70ml milk
- 50g unsalted butter
- sliced almond
- icing (confectioners) sugar
- Prepare the baking tin by spreading a little unsalted butter thinly and place a baking sheet in the tin.
- Preheat the oven to 175 celsius degree.
- Melt the butter and set aside
- Place the egg and sugar in a large mixing bowl and mix them together.
- Add the cinnamon and flour into the mixing bowl and mix them together.
- Add the milk, small amount at a time and stir well each time.
- Add melted butter to the mixture and mix well
- Slice the apples and add them into the mixture.
- Coat the apple slices with batter, without breaking the apple slices into smaller pieces ,with a silicon spatula gently.
- Pour the mixture into the prepared tin and line the apple slices into the same direction in order to make the cut surface look pretty.
- Sprinkle the sliced almond and bake it for about 60min on the bottom rack of the oven.
- Take the cake out of the tin and cool it down for a few minutes.
- Refrigerate for at least 3 hours before slicing the cake to allow the cake to cool completely.
- Sift the icing sugar over and slice to serve.