Chiffon Cake with Fresh Pineapple
Chiffon Cake with Fresh Pineapple

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, chiffon cake with fresh pineapple. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chiffon Cake with Fresh Pineapple is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Chiffon Cake with Fresh Pineapple is something that I have loved my entire life.

In a bowl, sift together flour, sugar, baking powder and salt. Chiffon Cake with Fresh Pineapple I've had many failures using pineapple for baking. When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake.

To get started with this particular recipe, we must prepare a few ingredients. You can have chiffon cake with fresh pineapple using 8 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Chiffon Cake with Fresh Pineapple:
  1. Get 3 Egg yolks (large)
  2. Make ready 20 grams Granulated sugar
  3. Make ready 45 grams Vegetable oil
  4. Prepare 120 grams Fresh pineapple
  5. Prepare 70 grams Cake flour
  6. Take 4 □ Egg whites (L)
  7. Take 1 pinch □ Salt
  8. Prepare 40 grams □ Granulated sugar

The cake will also have a deep flavoursome top and surrounding crust. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake.

Instructions to make Chiffon Cake with Fresh Pineapple:
  1. Put the fresh pineapple through the blender, transfer it to a pot and simmer it to reduce slightly. Measure out 80 ml and let cool. Be sure to cook it through on the stove.
  2. Sift the cake flour. Preheat the oven to 170℃.
  3. Separate the egg yolks and whites, and put the egg whites in the refrigerator. Whisk the egg yolks and sugar together until they become pale and light.
  4. Add the vegetable oil a little at a time to the egg yolk mixture. Add the pineapple and mix well.
  5. Whisk in the sifted cake flour and mix well.
  6. Add a pinch of salt to the egg whites, then beat in the sugar a little at a time. The mixture should be frothy when all of the sugar is added.
  7. Make a fine and glossy meringue. Stop beating when the egg whites form soft peaks. Finish on low speed.
  8. Add a scoop of meringue to the egg yolk batter with the whisk and mix well to blend.
  9. The meringue will lose its texture quickly, so keep blending it with the whisk.
  10. Gently fold half of the remaining meringue into the egg yolk batter with a spatula.
  11. Add the batter to the rest of the meringue and fold in, gently scooping the batter up from the bottom until the egg yolk batter and the egg whites are completely blended.
  12. Pour the batter into the cake pan from a height of about 10 cm until it's 8/10ths full.
  13. Run a chopstick around the pan about 3 times, then shake the pan with from side to side with both hands. Make sure the batter touches the sides of the pan.
  14. Bake at 170℃ for 20 minutes, then lower the heat to 160℃ and bake for15-20 minutes. Bake until a skewer inserted into the middle comes out clean.
  15. Turn over the cake pan immediately and let cool on a bottle. When it's slightly cooled, put it in a platic bag to prevent it from drying out. Take the cake out of the pan when it's completely cooled down.
  16. It tastes even more pinappley if you add some chopped dried pineapple to the batter.
  17. I based this recipe on the proportions used in "Basic Chiffon Cake": - - https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake

This recipe is based on my Basic Chiffon. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form.

So that’s going to wrap it up for this exceptional food chiffon cake with fresh pineapple recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!