hawaiian chantilly cake with caramelized pineapple
chocolate chiffon cake.
6 tbsp (44g) unsweetened cocoa powder
1/2 cup (118ml) boiling water
1 cup egg whites (approx. 6-8 eggs)
1/2 tsp cream of tartar
1/2 cup (100g) sugar
1/4 cup (56g) butter, melted
1/4 cup (59ml) oil
1 tsp vanilla
1 cup (125g) cake flour
1 cup (200g) sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Oven 350 degrees F. Two 8 inch cake pans, buttered and floured.
Blend cocoa and water in a small bowl. Set aside.
In the bowl of a stand mixer, beat egg whites until frothy with the whisk attachment. Add cream of tartar. Beat on high until doubled in size. While still mixing on high, slowly add in the 1/2 cup sugar. Continue beating until soft peaks form. Then transfer the whites with a bowl and set aside.
In the bowl of a stand mixer, no need to wash from the whites, add the cocoa mix, butter, oil, eggs and vanilla. Mix with the whisk attachment until combined. Sift over the flour, 1 cup sugar, baking powder, baking soda and salt. Mix on low just to combine then turn up to high for 3-4 minutes until light and fluffy. Then add in the egg whites and gently fold until just combined. Divide evenly between prepared pans. Bake 20-25 minutes until it begins to pull away from the sides of the pan and top springs back. Turn out onto a rack and let cool completely.
1 2/3 cups (378g) butter
1 tsp salt
1 1/2 cups (1 can) evaporated milk
1 1/2 cups (300g) sugar
2 tsp vanilla
2 tbsp cornstarch
Heat butter in a pot on the stove over medium/low heat. Remove from heat and let cool slightly. Whisk in the milk, sugar and vanilla. Then add in the eggs and yolks one at a time. Return to the stove and bring to boil over medium heat, whisking constantly. Let boil for 3 minutes, whisking the whole time. Remove from heat and immediately sift the cornstarch over and whisk until combined. Pour into a shallow pan and let cool to room temperature. Then cover with plastic wrap and chill for at least 3 hours. It will seem loose while it is warm, but once fully chilled, it with be a spreadable consistency.
1 pineapple, peeled & cored, cut into chunks
2 tbsp (28g) butter
1/2 cup (100g) sugar
Heat butter in a large skillet over high heat. Coat pineapple chunks with sugar and place in hot pan. Cook, turning once and shaking pan often until golden brown, 8-10 minutes. Place pineapple chunks and any remaining liquid in a bowl to cool.
cake and frosting @GuavaRose