Pineapple Chiffon Cake

1. 1

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

2. 2

   Beat egg yolks slightly, stir in pineapple and syrup.

3. 3

   Add to gelatine mixture.

4. 4

   Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).

5. 5

   Remove from heat and stir in lemon juice.

6. 6

   Chill to unbeaten egg white consistency.

7. 7

   Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand).

8. 8

   Fold into gelatine mixture.

9. 9

   Spoon 1/4 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.

10. 10

    Chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.