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pineapple chiffon cake w boiled icing Recipe

Ingredients

How to make it

  • sift all dry ingredients and first 3/4 cups sugar in a bowl.
  • make a well at the center of the mixture and pour in the oil and egg yolks.
  • blend in pineapple juice and mix the ingredients until smooth.set aside.
  • beat egg whites w/ cream of tartar until soft peaks foam.
  • add gradually the remaining 3/4 cups sugar continue beating until stiff but not dry.
  • fold egg yolk mixture into the beaten egg whites carefully and little by little until thoroughly blended.
  • pour batter into a 33 cm x 23 cm x 10 cm.ungreased rectangular pan or 25 cm x 10 cm.ungreased tube pan 8 bake in a pre-heated oven at 176 farhenheit celsius for 45-50 min.invert pan to cool.
  • BOIL ED ICING
  • make syrup by boiling together sugar and water for about 5 min.
  • beat egg whites until soft peaks form and pour in a syrup gradually .
  • continue beating until mixture cools slightly.
  • tint w/ any desired food color,use for icing cake.

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The Cook

babyrheizl San Pablo City, PH

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