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Cinnamon, apples, brown sugar. I was very excited to see the texture formed by the cinnamon syrup. The weather is getting colder and colder, and this cake is perfect for it. There is nothing unusual about the fruit chiffon, but the key point is the texture of cinnamon syrup. Imagine that cinnamon syrup is poured on the surface of the batter, and you can get a nice texture by scratching it a few times. Unexpectedly, the cinnamon syrup was so viscous that as soon as it started dripping into the batter, it all slipped out with a splash, and the weight sank and quickly disappeared into the batter. He quickly moved around and pulled them apart. I don't know if it was completely successful, but I didn't dare to cook it for a long time. I guessed it was almost done, so I quickly put it into the mold and baked it. The looming texture on the surface seemed to be quite good. After cutting it open, there were still one or two pieces of syrup that could not be pulled apart in the hidden depths. . . .
