Pineapple Chiffon Cake
Yield
10 servingsPrep
20 minCook
10 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
plain |
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
pineapple
crushed, and syrup |
*
|
| 3 | large |
eggs
separated |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
water
ice cold |
|
| ½ | cup |
milk
skim powder |
|
| 9 | thin |
chocolate cookies
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
plain |
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 296 | ml |
pineapple
crushed, and syrup |
*
|
| 3 | large |
eggs
separated |
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
water
ice cold |
|
| 118 | ml |
milk
skim powder |
|
| 9 | thin |
chocolate cookies
|
* |
Directions
Mix together in top of double boiler gelatin, sugar, and salt.
Beat egg yolks slightly, stir in pineapple and syrup.
Add to gelatine mixture.
Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
Remove from heat and stir in lemon juice.
Chill to unbeaten egg white consistency.
Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand).
Fold into gelatine mixture.
Spoon ¼ of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat twice and finish with a layer of the chiffon mixture.
Chill until firm.
