pineapple chiffon cake

How To Make pineapple chiffon cake

• 1

  Mix together in top of double boiler gelatin, sugar and salt.
• 2

  Beat egg yolks slightly, stir in pineapple and syrup; add to gelatin mixture and cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
• 3

  Remove from heat and stir in lemon juice.
• 4

  Chill to unbeaten egg white consistency.
• 5

  Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand); fold into gelatin mixture.
• 6

  Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies.
• 7

  Repeat twice and finish with a layer of the chiffon mixture.
• 8

  Chill until firm.
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