Very Light and Fluffy Pineapple Chiffon Cake! Fast and Easy Recipe
This a recipe for 6” light as air Pineapple Chiffon Cake. Very easy to make. If you like the recipe below, do hit the like button and subscribe to the channel. Stay safe and bake away.
Recipe
► 4 Large Eggs (room temperature & separated)
► 3 Canned Pineapple Rings
► ¼ Cup + 2 Tablespoons White Sugar
► ¼ Cup Vegetable Oil
► ½ Cup Cake Flour
► 1 Teaspoon Baking Powder
► ½ Teaspoon Salt
► 1 Teaspoon Vanilla Extract
► A pinch of Cream of Tartar
SOFT PINEAPPLE CHIFFON CAKE | NO FAILED BASIC CHIFFON CAKE
#easy #homemade #simple
Hello po sa lahat,kmusta po ulit,isang mapagpalang araw po!sana po ligtas at masaya ang lahat,isang recipe po ulit ang esheshare q sainyo,madali lng po basta sundin lng ang teknik na ginawa q,jejeje,disclaimer lng po,hindi po aqo expert sa baking,pro masaya po aqo na kahit papaano ay maeshare q sainyo ang aking kunting kaalaman,basic lng po at mano mano,at nagpapasalamat po aqo sa inyong suporta,God Bless po sa lahat,????????
You'll need:
4 egg yolks
1/4 cup sugar
1/4 cup vegetable oil
1/3 cup pineapple juice
1 cup cake flour/all purpose flour
1 tsp.baking powder
1/2 tsp.salt
Merigue:
4 egg whites
1/2 tsp.cream of tartar/lemon juice/white vinegar
1/3 cup sugar
Bake at preheated oven at 160°c for about 25-30 minutes
Cotton Soft Pina Colada Pineapple Cake
Cotton Soft Pina Colada Pineapple Cake – When I came across this cocktail cake, I was like wow, it must be so delicious with all the amazing tropical flavors in it. The combination of coconut and pineapple is absolutely delectable. I love the pineapple fillings made of crushed pineapple and with a tiny bit of rum. If you have tasted a Pina Colada Cocktail drink, you’ll know what I mean. I’m imagining myself at the beach. I hope you’re inspired to give this a try, especially if this cake is something new you’ve never tried before. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I’m using 7x7x3 inch pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3½ tbsp] oil
30g [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice
5g [1 tsp] rum or pineapple extract
72g [½ cup + 2 tbsp] cake flour
¼ tsp salt
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Pineapple Fillings
320g [1½ cup] crushed pineapples
100g [½ cup] fine sugar
15g [2 tbsp] cornstarch
120ml [½ cup] pineapple juice
5g [1 tsp] rum or pineapple extract
• Frosting
480g [2 cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup
Garnish:
15g [¼ cup] dessicated coconut
15g [2 tbsp] toasted coconut flakes
Mint leaves
Instructions:
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, coconut cream, juice and rum (rum is optional, you can replace by vanilla or pineapple extract). Mix vigorously until well combined.
5. Sift in the flour and salt. Whisk and fold in a circular motion, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until combined, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a stick or skewer to stir in vertical directions as shown in the video to release air trapped bubbles.
9. Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled, trim off all the sides. Slice the cake into 3 sheets, set aside.
• Pineapple fillings
1. Strain the pineapples from the can. Keep the juice for use later.
2. Cut about 320g [1½ cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
3. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
4. Cook over a medium heat until the mixture is smooth and thickened.
5. Remove the pot from the heat. Let it cool.
6. Add the rum or pineapple extract. Give it a mix.
7. Transfer into a piping bag.
• Frosting
1. In a large mixing bowl, add whipping cream, sugar and coconut cream.
2. Mix on medium low speed until the cream is stiff, do not over mix.
3. Transfer cream into a piping bag.
• Assemble the Cake
1. Spread a tiny bit of cream on the cake board so that it can hold the cake.
2. Place a cake sheet.
3. Brush with the juice.
4. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
5. Pipe a generous amount of pineapple fillings. Spread evenly.
6. Place another cake sheet. Brush with juice.
7. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
8. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
9. Refrigerate the cake for at least 30 minutes or 1 hour.
10. In a bowl, add both the coconuts (dessicated and toasted flakes). Mix them evenly.
11. Garnish the coconuts around the sides.
12. Pipe some dollops around the cake top with the remaining cream.
13. Add the pineapple fillings and spread them evenly.
14. Garnish with some mint leaves.
15. Cake is ready to serve.
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Pineapple Chiffon Cake With Whipped Cream Icing
For the chiffon Cake
8 egg yolks
80 g sugar or 1/3 cup plus 1/2 tbsp
100 of pineapple syrup from the can of pineapple crushed
100 ml oil
1/4 tsp salt
200 g cake flour or 1 1/4 cup
For the Meringue
8 egg whites
1/2 tsp cream of tartar
100 g sugar
for the Icing
2 cups whipping cream +100 ml extra whipping cream to include pipping and decoration
450g of crushed pineapple with the syrup drained
1/2 cup powdered sugar (I measure first then sift)
Optional : pineapple chunks to decorate the top and 3 pcs. of cherries
PINEAPPLE CHIFFON CAKE RECIPE
Hello! Welcome to my channel!
In this video I made Pineapple Chiffon Cake in an angel food tube tin.
This is my go to cake because it is simple and easy.
FULL RECIPE:
DRY INGREDIENTS
2 1/4 CUP cake flour
3/4 CUP sugar
3 TSP baking powder
WET INGREDIENTS
7 egg yolks (separate the egg whites)
1 TSP vanilla
1/2 CUP oil
3/4 CUP pineapple juice
For the egg whites add in 1 TSP cream of tartar (you can use salt as an alternative)
Sift dry ingredients, add in all the wet ingredients.
On a separate bowl, beat egg whites, add in cream of tartar, add sugar gradually.
Beat until soft peaks forms. Fold everything in. Pour into tin, and bake at 350 degrees Celsius for about 40-45 minutes. Enjoy!
MUSIC:
A Cup of Tea to Warm Me up by Cat Paw