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    Pina Colada Angel Food Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 1/3 cups sifted cake flour
    zest of 1 orange
    ¾ cup minus 1 tablespoon
    ¼ teaspoon orange oil
    1 pouch instant pina colada mix
    1¾ cup egg whites (1 dozen eggs)
    ½ teaspoon vanilla powder
    1¾ teaspoon cream of tartar
    ¼ teaspoon salt
    1 cup sugar
    1 cup crushed pineapple

    Recipe



    In a medium bowl combine the first five ingredients. In a small bowl combine the next three ingredients. In a large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when the beater is raised slowly. Remove 1 heaping cup of egg whites and pineapple mixture. Dust the flour mixture over the remaining egg whites, 1/4 cup at a time, and fold in quickly but gently. Whisk together the egg white and pineapple mixture and fold into the batter until uniform. Pour into the tube pan, run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan. Remove cake from pan. Ice cake with pineapple buttercream. See icing recipe.

    Pineapple Buttercream Icing
    6 large egg yolks
    ¾ cup sugar
    ½ cup corn syrup
    2 cups unsalted butter
    1 cup pureed pineapple

    Have ready a greased 1 cup heatproof glass measure. In a bowl beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Immediately transfer the syrup to the glass measure to stop the cooking. Beat the syrup into the yolks in a steady stream. Continue beating until completely cooled. Gradually beat the butter and the pureed pineapple. Ice cake.

 

 

 


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