A soft, moist and fluffy chiffon cake with a distinct pineapple flavor, This Pineapple Chiffon Cake is a great center piece on your dining tables this coming Holidays
), our theme is gonna be cakes. It looks like having a theme for a week has been quite popular so we will try to bring you a themed post once in a while and for every special occasions
It turned out one of the best cakes I've ever baked as u see, the recipe includes almost everything a cake needs to be tasty and yeah, forgot about mentioning caramelized slowly baked pineapple slices
adapted from Cook's Illustrated via Food. It’s creamy, fluffy and flecked with tiny pieces of sweet pineapple… it works perfectly with the flavor of this cake
Place a cherry (or raspberry) in the center of each pineapple ring. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake
For the cake. and cover with the top slice of the cake. Sprinkle with cinnamon and serve the cake cold. Grease a round cake pan (23 x 7 centimeters / (9 x 2 3/4 inches)) with margarine and dust with some flour. Slice the cake in half with a knife and drizzle the two halves with the pineapple syrup (about 200 ml / (3/4 cup and 1 1/2 tablespoons)). Fill with a little of the cream, garnish with 5 pineapple slices. Spread the cake with the remaining cream and garnish on top with 5 more pineapple slices
Place whole pineapple slices on top and arrange sliced pineapple slices around the side. I don't know why, but this is one of those cakes I never think to make
To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula
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