Pineapple Coconut Chiffon Cake

Don’t ask me why I ’m making the “plain” Chiffon cake again, maybe … maybe the last Apple Chiffon unlocked my “some skills”, making me addicted to “dressing Chiffon” and I could n’t help myself. It’s pineapple season! Today I will teach you how to make a coconut pineapple cake with simple ingredients and good looks. You only need 1 slice of pineapple and a little coconut to decorate your chiffon, and you can make your cake look good in your circle of friends! And the soft Chiffon mixed with pineapple fragrance and coconut fragrance will have a little surprise in the mouth. After all, there are still sweet pineapple pieces inside, which are refreshing and delicious. Somehow made me think of summer!

Material (weight: 1 6-inch cake)

3 egg yolks
3 egg whites
1 whole egg
50g cake flour
Salad oil 30g
Granulated sugar 30g
Sliced ​​canned pineapple 50g

Surface decoration
1 pineapple slice
Coconut shreds
Mould: 6 inch round mould

Practice

Preparation: Cut 50g of pineapple slices in advance, and then use a cooking machine to break up and set aside. (The more pineapple is crushed, the better, so that it is not so easy to defoam meringue when the cake batter is mixed.)

① Making egg yolk paste: Divide the three eggs into egg yolk and egg white, put them in two oil-free and water-free eggbeaters, and add a whole egg to the three egg yolks, and mix well.

②Pour salad oil (or colorless and odorless vegetable oil) and mix well. This step is to make the egg yolk and salad oil fully emulsified to form a thick liquid.

③Add crushed pineapple and mix well.

④Add low-gluten flour through sieve, and mix it with “Zigzag” until it is smooth and fine without dry powder. Do not over-mix to avoid gluten. After the egg yolk paste is ready, set aside.

⑤ Production of meringue: put the egg white in a water-free and oil-free egg-beating bowl, add the fine sugar in three times, first use the electric eggbeater to beat the protein at a low speed to a rough foam state, add 1/3 of the fine sugar to the high speed To beat, when the egg white is fine, add the remaining half of the sugar to continue to beat. After the hair is shown, you can pour all the remaining sugar, and finally turn to high speed to beat until the wet foaming is hook-shaped. (In a good condition, the egg head will have a sharp corner when it is lifted, but it will not droop when drooping, and the egg bowl will not drop. The meringue will not fall.)

⑥Mix cake batter: Add 1/3 meringue to egg yolk batter and mix well. (It’s okay to stir it like usual cooking)

⑦Pour the mixed egg yolk paste into the remaining meringue and mix well.

⑧Pour the evenly mixed cake batter into the 6-inch Qifeng mold prepared in advance, pour the cake batter until 7 minutes full, gently shake on the table a few times, remove the large bubbles in the cake batter and arrange the cake flat surface.

⑨Take a piece of pineapple slices, first use kitchen paper to absorb the moisture on the surface of the pineapple slices, then put it in the middle of the cake batter, and sprinkle the appropriate amount of shredded coconut around.

⑩Put the cake batter into the pre-heated 170 degree oven and bake for 40-45 minutes. (The specific baking time also needs to be adjusted according to the actual situation of your own oven)

When it comes out, remember to shake the mold lightly, and then immediately hang it upside down on the cooling rack to cool it. (If you are too anxious, the cake will easily retract!)

The exquisite and beautiful coconut shredded pineapple chiffon cake is complete!

Golden appearance! It’s a warm summer! Soft and fluffy cake body, with refreshing pineapple slices, delicious and not greasy! This pineapple season is definitely not to be missed. You can consider making it at home. Anyway, the ingredients and operation are very simple ~