Pineapple Carrot Chiffon Cake

材料

Pineapple Carrot Cake Ingredients:

6 eggs, separated (6 )

1/4 tsp cream of tartar (1 mL)

3/4 cup sugar (175 mL)

2 1/4 cups all-purpose flour (550 mL)

3/4 cups sugar (175 mL)

1 Tbsp baking powder (25 mL)

2 tsp cinnamon (10 mL)

1/2 tsp nutmeg (2 mL)

1/2 tsp salt (2 mL)

1/2 cup canola oil (125 mL)

1 tsp vanilla (5 mL)

1 can (14oz/398 mL) crushed pineapple, drain and reserve 3/4 cup (175 mL) juice and 1/2 cup (125 mL) well drained crushed pineapple

1 cup finely grated carrot (250 mL)

Cream Cheese Frosting Ingredients:

8 oz cream cheese, room temperature (250 g)

1/4 cup canola margarine (50 mL)

1 tsp vanilla (5 mL)

5-5 1/2 cups icing sugar (1.25 – 1.375 L)

手順

Pineapple Carrot Cake Directions:

1. In large mixing bowl, beat 6 egg whites and until foamy. Add cream of tartar. Beat at high speed until soft peaks form. Add ¾ cup (175 mL) of sugar, 1 Tbsp (15 mL) at a time, and continue to beat egg whites until glossy peaks form. Set aside.

2. In second large bowl, combine flour, ¾ cup (175 mL) sugar, baking powder, cinnamon, nutmeg and salt. Whisk to combine ingredients.

3. In third large bowl, beat 6 egg yolks with canola oil until well blended. Add vanilla and ¾ cup (175 mL) of the reserved pineapple juice. Mix well.

4. Pour liquid ingredients into the bowl with dry ingredients and beat slowly until ingredients are well combined, about 1 minute.

5. Stir in grated carrots and ½ cup (125 mL) crushed, well drained pineapple.

6. Spoon about ¼ of the egg whites into the batter and stir into the batter. Add remaining egg whites and gently fold into the batter.

7. Pour mixture into an ungreased 10 inch angel food pan. Run spatula through batter to eliminate any large air bubbles. Smooth top.

8. Bake at 350F (180C) for about 50 -55 minutes or until cake springs back when lightly touched. Turn pan upside down and rest tube on small glass. Allow cake to cool completely.

9. Run knife around edge of pan and tube. Invert cake onto cake plate. Cover top and sides of cake with Cream Cheese Frosting. (Recipe follows.) Garnish cake with toasted coconut and candied pineapple.

Cream Cheese Frosting Directions:

1. In large bowl, beat together cream cheese and canola margarine until very smooth and no lumps are visible.

2. Beat in vanilla.

3. Add icing sugar and beat well.

4. Frost top and sides of cooled cake.

5. Garnish cake with candied pineapple or candied sugar carrots