Pineapple Refrigerator Chiffon Cake – a delicious recipe with unflavored gelatine, cold water, eggs, pineapple, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatine in 1/4 cup cold water.
2
Separate eggs.
3
Combine slightly beaten egg yolks, 1 cup crushed pineapple and its syrup, 1 tablespoon lemon juice and 1/4 teaspoon salt.
4
Cook in a double boiler, stirring constantly, until custard consistency.
5
Stir in softened gelatine until thoroughly dissolved; cool.
6
Slowly beat 1/3 cup sugar into beaten egg whites; fold in.
7
Whip 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in.
8
Spoon 1/4 of mixture into waxed paper-lined 9 x 5-inch loaf pan.
9
Add a layer of large thin chocolate cookies; repeat 3 times.
10
Add remaining chiffon as last layer.
11
Chill overnight; unmold for 8 to 10 servings.
378
kcal
Calories
16
g
Fat
46
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 envelope Knox unflavored gelatine, 1/4 c. cold water, 3 eggs, 1 c. canned crushed pineapple, and more.
Yes, Pineapple Refrigerator Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
