-
1
Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar.
-
2
Boil until the pineapples are cooked through and the color has changed.
-
3
Let cool.
-
4
Sift together the flour and baking powder three times.
-
5
Preheat the oven to 170C.
-
6
Mix together the cream cheese and milk until soupy.
-
7
Put the egg yolks and granulated sugar into a bowl and set in a double boiler.
-
8
Beat with an electric mixer until it reaches the ribbon stage.
-
9
Add the vegetable oil a little at a time, mixing well as you go.
-
10
Add the ingredients and mix well.
-
11
In a separate bowl, make meringue with the cold egg whites and the granulated sugar.
-
12
Add the sifted dry ingredients and the boiled pineapple to Step 5 and mix with a whisk until no longer powdery.
-
13
Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even.
-
14
It's okay even if the meringue gets mashed.
-
15
Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together.
-
16
Once evenly blended, transfer the mixture to the bowl from Step 6 and mix together with a rubber spatula, scraping the bottom of the bowl.
-
17
Pour the batter into the cake pan and bake at 170C for 35 minutes while keeping an eye on it.
