Thursday, April 7, 2011

Pineapple cake


  • 4 egg yolks
  • 90g castor sugar
  • 160g all-purpose flour, sifted
  • 1/2 tsp baking powder, sift with flour
  • 1/2 tsp baking soda, sift with flour
  • 1 tsp pineapple essence
  • 50g corn oil
  • 4 egg whites
  • 60g castor sugar
  • 1/4 tsp cream of tartar

  1. Add all ingredients in (A) and mix well until the mixture is smooth.
  2. Beat (B) until stiff peak form.
  3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
  4. Pour into a 8in round cake pan. Bake at a preheated over at 180 deg C for 40-45mins.
  5. Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 2 layers.

 For Filling & Topping:
  • 1 lt pineapple juice
  • 100g castor sugar
  • 3 tsp agar-agar powder
  • 1 tsp pineapple essence
  • 6 tbsp green bean flour (Hoen Kwe)
  1. Strain  pineapple juice (From :2 pineapple and 500 ml of water).
  2. Add  castor sugar, agar-agar powder and pineapple essence into a pot. Heat with a low fire.
  3. When just about to boil, turn off the fire. Pour in the hoen kwe flour mixture. Stir well.
  4. Allow the pineapple  filling to cool down slightly and thicken. Stir (with a whisk) while cooling.
  5. Place a slice of cake in a 9 in cake ring. Spread some filling on top and sides of the cake. Top with the second layer of cake.Chill in fridge to set.
  6. Remove cake ring. Refrigerate then serve when the cake is set.

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