Pineapple Chiffon Cake With Coconut Rum Glaze Recipe
By Best Ever Dessert Recipe
Ingredients: serve 16
Cooking Time: 1 hour
Cake
2 ¼ cup cake flour
1 ½ cups granulated sugar
1 teaspoon baking powder
¾ teaspoon salt
1 (8 ounce )can crushed pineapple
4 egg yolks
1/3 cup canola oil
1 tablespoon grated lime( about 2 limes)
8 egg whites, at room temperature
¾ teaspoon cream of tartar
Glaze
1 cup confectioners sugar
1 teaspoon coconut extract
½ teaspoon rum extract
Procedures:
Preheat the oven to 350F
To make the cake, whisk together the cake flour, 1 cup of the granulated sugar, the baking powder, and salt in a medium bowl; set aside. Drain the pineapple; reserve 1 tablespoon of the juice. Whisk together the pineapple, egg yolks, oil, and lime zest in a large bowl. Add the flour mixture to the pineapple mixture; stir just until blended.
With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining ½ cup of granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one fourth of the beaten egg whites into the flour mixture to lighten it. Gently fold in the remaining whites just until no streaks of white remain.
Scrape the batter into an ungreased 10 inch tube pan; spread evenly. Bake until the cake is golden brown and springs back when lightly pressed, about 1 hour. Invert the pan onto its legs or the neck of a bottle; let cool completely. Run a thin knife around the cake to loosen it from the side and center tube of the pan. Remove the cake from the pan and place, bottom side up, on a serving plate.
To make the graze, whisk together the confectioners sugar, the reserved pineapple juice, the coconut extract, and run extract in a small bowl until smooth. Drizzle over the cake; let stand until set, about 20 minutes. End.
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