Pineapple Chiffon Cake Recipe - Cooking Index
Pineapple Chiffon Cake Recipe - Cooking Index
| 1 | Plain gelatin | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/4 cups | 410g / 14oz | Crushed pineapple and syrup |
| 3 | Eggs - separated | |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 cup | 118ml | Ice cold water |
| 1/2 cup | 118ml | Skim milk powder |
| 9 | Chocolate cookies |
Mix together in top of double boiler gelatin, sugar, and salt. Beat egg yolks slightly, stir in pineapple and syrup. Add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 min).
Remove from heat and stir in lemon juice.
Chill to unbeaten egg white consistency. Beat ice water and milk powder together until stiff and mixture stands in peaks (10 min by hand).
Fold into gelatin mixture. Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat twice and finish with a layer of the chiffon mixture. Chill until firm.
Source:
CIA Encyclopedic Cookbook recipe - modified by Mary Wight
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