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Pineapple Chiffon Cake

Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Eggs 3
  Sugar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ice cold water 1⁄2 Cup (8 tbs)
  Canned crushed pineapple and syrup 1 1⁄4 Cup (20 tbs)
  Non fat dry milk solids 1⁄2 Cup (8 tbs)
  Chocolate cookies 9 Large (Thin Ones)
Directions

1. Mix together in top of double boiler gelatine, sugar and salt.
2. Beat egg yolks slightly, stir in pineapple and syrup. Add to gelatine mixture; cook over boiling water, stirring constantly until gelatine is dissolved, about 8 min.
3. Remove from heat; add lemon juice. Chill to unbeaten egg white consistency.
4. Beat egg whites until stiff. Fold in gelatine mixture.
5. Beat ice water and milk powder together with a rotary beater until stiff and mixture stands in peaks. (Take 10 min. by hand.) Fold into gelatine mixture.
6. Spoon one fourth of mixture into 9"x5" loaf pan; top with 2 or 3 cookies; repeat twice and finish with a layer of the chiffon mixture. Chill until firm.
7. Approximately 114 calories per serving.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Cake

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