Chiffon Cake with Fresh Pineapple
Chiffon Cake with Fresh Pineapple

Hey everyone, I hope you’re having an amazing day. Today, I’m gonna show you how to make a distinctive dish, chiffon cake with fresh pineapple. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chiffon Cake with Fresh Pineapple is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Chiffon Cake with Fresh Pineapple is something which I have loved my entire life.

To begin with this recipe, we must first 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. 3 Egg yolks (large)
  2. 20 grams Granulated sugar
  3. 45 grams Vegetable oil
  4. 120 grams Fresh pineapple
  5. 70 grams Cake flour
  6. 4 □ Egg whites (L)
  7. 1 pinch □ Salt
  8. 40 grams □ Granulated sugar
Steps 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

So that’s going to wrap it up for this special food chiffon cake with fresh pineapple recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!