This afternoon I decided to make a Pineapple Chiffon Cake with my friend Cris and aside from sharing some cake baking secrets, it was really fun cooking with someone. While the cake was in the oven( unfortunately this kind of cake needs more than an hour to be ready), we played a traditional Filipino game called “Sungka” and it was really strange to play this game with someone here in Italy. This game reminds me of my stay in my grandparents house in Oroquieta City, Mindanao, Philippines. I use to play this game with my siblings, cousins and even with some school friends. My Lola Dolores was a very good player and a very good teacher of “Sungka”. As for the Chiffon cake, it is the memory of the Orange Chiffon Cake that my Auntie Juliet used to bake for her nieces and nephews during our stay with her that inspired me to bake one too. So I would like to share my Pineapple Chiffon Cake with all of you.
PINEAPPLE CHIFFON CAKE
6 egg yolks
6 egg whites
195 ml Pineapple juice
120 ml corn oil
280 grams of sugar
285 grams of all purpose flour
5 grams cream of tartar
1/2 teaspoon salt
16 grams baking powder
Sift flour, salt and baking powder
Mix egg yolks and sugar for 15 minutes
Beat egg whites for 5 minutes and gradually add the cream of tartar. Beat until stiff. Set aside.
Egg yolk mixture + oil + Pineapple juice. Mix for 5 minutes. Gradually add the flour mixture. Mix well.
Gradually fold in the beaten egg whites into the batter. Do not overmix the cake batter as this will give the cake a tough texture.
Preheat oven at 170°C for 10 minutes.
Pour or spoon the batter into an ungreased 10-inch tube pan and bake as directed. .
Bake at 170°C/1 hour. Your cake is done when the top of it springs back when lightly touched
Immediately invert the cake and cool it upside down to help set the cake’s structure. After the cake has cooled thoroughly, loosen the sides of the cake from the pan and remove it.
After the cake has cooled (about 1 hour), frost it as desired.