Chiffon Cake with Fresh Pineapple. The classic pineapple upside-down cake made with fresh pineapple. Serve with dollops of creme fraiche or whipped cream.. The cake part is supposed to be the texture of a chiffon cake, something quite light and fluffy. (As this pineapple cake contains the separate foaming method.) Also, you have to get the egg yolks to a creamy or "lemony.
Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt.
In a bowl, sift together flour, sugar, baking powder and salt.
This chiffon cake is flavored with pineapple juice.
You can cook Chiffon Cake with Fresh Pineapple using 8 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Chiffon Cake with Fresh Pineapple
- Prepare 3 of Egg yolks (large).
- It's 20 grams of Granulated sugar.
- Prepare 45 grams of Vegetable oil.
- You need 120 grams of Fresh pineapple.
- You need 70 grams of Cake flour.
- It's 4 of □ Egg whites (L).
- You need 1 pinch of □ Salt.
- It's 40 grams of □ Granulated sugar.
It's an easy cake to prepare and bake, and it is a good cake to serve as a birthday cake or special occasion dessert. The cake is baked in a tube cake pan. 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. This recipe is based on my Basic Chiffon.
Chiffon Cake with Fresh Pineapple instructions
- 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..
- Sift the cake flour. Preheat the oven to 170℃..
- 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..
- Add the vegetable oil a little at a time to the egg yolk mixture. Add the pineapple and mix well..
- Whisk in the sifted cake flour and mix well..
- 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..
- Make a fine and glossy meringue. Stop beating when the egg whites form soft peaks. Finish on low speed..
- Add a scoop of meringue to the egg yolk batter with the whisk and mix well to blend..
- The meringue will lose its texture quickly, so keep blending it with the whisk..
- Gently fold half of the remaining meringue into the egg yolk batter with a spatula..
- 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..
- Pour the batter into the cake pan from a height of about 10 cm until it's 8/10ths full..
- 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..
- 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..
- 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..
- It tastes even more pinappley if you add some chopped dried pineapple to the batter..
- I based this recipe on the proportions used in "Basic Chiffon Cake": https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake.
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. Loosen cake from sides of pan; remove cake and place on a serving platter. For icing, combine the confectioners' sugar, shortening and butter until smooth. Creamy Pineapple Cake Sobre Dulce y Salado.
