Pineapple Chiffon Cake

take a look at the tiny bubbles that appear on the burnt surface!
The texture of this chiffon is that of a cake made with a butter base. So strange...!
This cake is so unique. Even though you can't taste the pineapple as much as you can smell, this cake texture is so soft and melts in your mouth! Crazy right? Even if its on the wall of failure, this recipe is defiantly worth retrying.

Problems: too much batter so it overflowed! Make sure you calculate the proper amount of batter for the recipe below. A 9-in tube pan should be able to hold a cake properly with 6-7 eggs.

Pineapple Chiffon Cake
adapted from Alex Goh's Orange Chiffon Cake

8 egg yolks
200g sugar
150ml corn oil (I used canola)
230ml fresh pineapple juice (leftover from here!)
300g cake flour
2 tsp. baking powder

8 egg whites
180g sugar
1/4 tsp. cream of tartar

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