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Tuesday, December 24, 2013

Pineapple Upside Down Chiffon Cake

One of our all time fave cakes at home which will surely fill any Noche Buena table with festivity.


2 ¼ cups softasilk flour
1 ¼ cups sugar
1 tbsp baking powder
1 tsp salt
½ cup oil
¼ cup water
½ cup pineapple juice
6 eggyolks
1 tsp lemon extract
1 cup eggwhites
½ cup sugar
½ tsp cream of tartar

Preheat oven to 325⁰ F.
Arrange the bottom topping of your choice. In this case I use pineapple slices, cherries, raisins, nuts and brown sugar.

Make a well and add in order the oil, eggyolks, pineapple juice, water and lemon extract. Stir with a wooden spoon, pressing mixture against sides of the bowl until smooth. (meanwhile, add cream of tartar to eggwhites).
Beat eggwhites until soft peaks form, aff sugar gradually and beat until stiff.
With rubber scrape, fold the eggyolks mixture into the beaten eggwhites.

Pour unto an ungreased 13” x 9” x 2-1/2” rectangular or 10” tube pan.
Bake for 50 minutes at 325⁰ F or on moderate oven until done.

Invert pan to rack and cool off.


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