Ok just now I realised I have another cake recipe that too pineapple one! it's
A new post after a while 😊 a special cake I made for my son's birthday! its a Pineapple Chiffon Cake with vanilla frosting!
Well,I am not a baker but I try! 😉 you know saying that helps a lot! Specially when you bake very less quantity that too occasionally. But I love to bake bread/pizza on a regular basis 😀
At least what I bake is liked at my home,hopefully you all will like my recipes!
I wanted to make a cake with frosting for a long time. I do make cheesecake's as that is what my family loves!
I had shared recipe of Mango Cheesecake. You can check that recipe too.
My son has finally turned "2"!
I have literally counted each day till today! and now the clock is again reset to count further 😏
Practically he is not a food lover so does my daughter! But I thought of making a sky blue frosting with a soft cake for his birthday. Now what flavor was another question! So finally I thought lets make a pineapple one😁
I am sharing here a recipe of a simple and soft Pineapple chiffon cake! Well I had no idea what chiffon cake meant! But then I went to my daughters school function and there some parent had got a nice chiffon cake.So I did a research on how the chiffon cakes are made and came up with a simple yet yumm cake!
I did a basic vanilla frosting as I did not have much time on hand to make some fancy frosting.May be my next bake will have a fancy frosting!
Pardon my pictures this time,as there was so much chaos everywhere and tiny fingers were licking the frosting on one side while I was clicking so I just packed 🙌
Do give this a try and share your feedback! Britannia Copycat Pineapple Cake !
Pineapple Chiffon Cake
12-January-2017
by Prasanna Hede
Ingredients:
- 4 Large Eggs,at room temperature(Yolks and Whites separated)
- 1 Tablespoon, Pineapple Essence
- 1 Cup, Fresh Pineapple Juice
- 1 Cup, whole Milk
- 1 Cup, Butter softened
- 1 Cup, Sugar powdered
- 1/2 Teaspoon,Cream of Tartar
- 2 Cups, Maida/ All Purpose Flour
- 1/2 Teaspoon, Salt
- 2 & 1/2 Teaspoon Baking Powder
- 2 Teaspoon Cornstarch
- Preheat the oven at 325 f or 170 c.
- Line 2 round 9" baking pan with parchment paper.
- First, in a mixing bowl, sieve maida,salt,cornstarch and baking powder.
- In a separate bowl,add the egg yolks and pineapple essence.
- Beat once so that its mixed well.
- Mix together pineapple juice and milk. It might appear slightly curdled but do not worry.
- Now,mix this to the yolks and mix once.
- In another bowl,add the egg whites and beat with a hand held mixer.
- Beat the eggs till its foamy and milky white.
- Now,add the cream of tartar and start beating further till it forms soft peaks.
- Add the flour mix to the yolk/milk/juice mix in batches till all flour is added.
- Beat the mix well till the flour is added well.
- Scrape the edges of the bowl in between.
- Now add the egg white part to this batter.
- Do not beat now,just mix lightly. The batter will be frothy.
- Do not deflate it. Do not beat now.
- Pour this batter equally in both the baking pans.
- Tent the pan with aluminum foil.
- Bake for the first 20 minutes with the tent.
- Later remove the aluminum foil and bake further for another 20 minutes or till done.
- Let the cakes cool completely before inverting them.
- Enjoy the cake with a smile :)
- If you want more sugar then adjust accordingly.
- I have simply whipped some heavy whipping cream with vanilla and sugar to get the frosting.
- Added blue frosting color to it.
