Good Afternoon| Are looking for inspiration recipes chiffon cake with fresh pineapple delicious? The way to prepare it is not too difficult but not easy either. If wrong processes it, the result will be tasteless and even not as tasty. Whereas chiffon cake with fresh pineapple the delicious should had aroma and taste that could provoke our appetites.

One of my readers entered it into a baking contest, and it won second place. While I love layer cakes, sometimes simple is best. This pineapple cake needs no frosting, though it's amazing with freshly whipped cream. It's soft, moist, eggy and delicate.

Chiffon Cake with Fresh Pineapple is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chiffon Cake with Fresh Pineapple is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chiffon cake with fresh pineapple using 8 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Chiffon Cake with Fresh Pineapple:

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

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. 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. It is actually a softer chiffon cake because pineapple juice is less acidic than orange juice, thus causing the egg proteins in this pineapple cake to set lesser and be less firm than the more-acidic orange cake. If you are a chiffon cake enthusiast, I bet that you will love this cake!

Steps to make Chiffon Cake with Fresh Pineapple:

1. Step 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. Step 2 Sift the cake flour. Preheat the oven to 170℃.
3. Step 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. Step 4 Add the vegetable oil a little at a time to the egg yolk mixture. Add the pineapple and mix well.
5. Step 5 Whisk in the sifted cake flour and mix well.
6. Step 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. Step 7 Make a fine and glossy meringue. Stop beating when the egg whites form soft peaks. Finish on low speed.
8. Step 8 Add a scoop of meringue to the egg yolk batter with the whisk and mix well to blend.
9. Step 9 The meringue will lose its texture quickly, so keep blending it with the whisk.
10. Step 10 Gently fold half of the remaining meringue into the egg yolk batter with a spatula.
11. Step 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. Step 12 Pour the batter into the cake pan from a height of about 10 cm until it's 8/10ths full.
13. Step 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. Step 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. Step 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. Step 16 It tastes even more pinappley if you add some chopped dried pineapple to the batter.
17. Step 17 I based this recipe on the proportions used in "Basic Chiffon Cake": https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake Basic Plain Chiffon Cake
18. Ready to serve and ENJOY!

It is actually a softer chiffon cake because pineapple juice is less acidic than orange juice, thus causing the egg proteins in this pineapple cake to set lesser and be less firm than the more-acidic orange cake. If you are a chiffon cake enthusiast, I bet that you will love this cake! Method Sift dry ingredients into mixing bowl; make a well in dry ingredients. Add salad oil, egg yolks, and pineapple juice in the order given. Combine egg whites and cream of tartar in a large mixing bowl.

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