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Wednesday, January 25, 2017

Pineapple Chiffon Cake 凤梨戚风蛋糕_金鸡报春

I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of  pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).

Pineapple Chiffon Cake 
*makes 8” chiffon cake

4 egg yolks (A size)
60g corn oil
60g water
50g pineapple filling ( I used homemade )
80g cake flour

4 egg whites (A size)
70g sugar
1tsp lemon juices or 1/2tsp cream of Tartar

1. Lightly whisk egg yolks, add in corn oil, mix well.
2. Add in water, stir well then add in pineapple filling , combine well.
3. Add in cake flour, stir and fold till well combine.
4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until close to peak formed.
5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.
7. Pour into chiffon tins, bake at pre-heated oven at 170c for 40mins ( I put at lower rack).
8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Recipe by Sonia a.k.a Nasi Lemak Lover


Unknown said...

Enak ya bun....

chinese recipes said...

新年快乐。 很高兴在新年里看到你更新食谱,这是一个非常不错的甜品食谱@!

Yvonne said...

Can I ask what is A size egg? Is it considered as large egg?

Sonia ~ Nasi Lemak Lover said...

Yvonne, yes is considered large egg, around 65g for whole egg with shell.

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