PINEAPPLE CHIFFON CAKE
Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare an ungreased tube pan.
- In a bowl, sift together flour, sugar, baking powder and salt.
- Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
- In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
- Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
- Pour the batter in tube pan.
- Bake for 60 minutes, or until cake springs back when touched.
- Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
- Run a knife along sides of cooled cake, and remove from pan.
- Split into two layers.
- Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
- To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
- Fold in the very well drained crushed pieapple.
- Use to fill and frost cake.
- Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
- Delicious!
Nutrition Facts : Calories 475.5, Fat 25.8, SaturatedFat 11, Cholesterol 133, Sodium 337.7, Carbohydrate 56.3, Fiber 0.8, Sugar 33.7, Protein 6.4
MARIEVILLE'S PINEAPPLE FLAN
This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigator sections, and begin making the flan a day ahead.
Provided by SassyMom3
Categories Pineapple
Time 1h15m
Yield 1 whole flan, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- For Caramel Sauce, put a cup of sugar in a small saucepan, over low heat. Keep your eye on it. If it burns, you will have to start over. it just needs to melt and be slightly golden that's all. Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the pineapple mixture in it.
- For Pineapple Mixture, bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.
- Carefully pour into caramelized pan and set the mold in pan filled with hot water. Bake in a moderate oven 350* for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigate at least 3 hours.
Nutrition Facts : Calories 1271.9, Fat 41.1, SaturatedFat 14.6, Cholesterol 1888, Sodium 80.9, Carbohydrate 203.7, Fiber 0.8, Sugar 188.2, Protein 25.6
PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE-CREAM CHEESE FLAN
Try our Pineapple-Cream Cheese Flan for dessert tonight. This simple yet scrumptious Pineapple-Cream Cheese Flan recipe requires just a few ingredients.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook sugar in small saucepan on medium heat 5 min. or until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
- Blend remaining ingredients in blender until smooth; pour over syrup in pan. Place in larger shallow pan. Add enough hot water to larger pan to come halfway up outside of 9-inch pan.
- Bake 1 hour or until knife inserted in center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely. Refrigerate 4 hours. Invert flan onto platter just before serving; carefully remove pan.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 170 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
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