Pineapple-cheese delight
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cake Flour |
| ¼ | cup | Cornstarch |
| 1 | cup | Sugar |
| 3 | teaspoons | Baking Powder |
| 1 | teaspoon | Salt |
| ½ | cup | Corn Oil |
| 7 | Egg Yolks | |
| ¾ | cup | Pineapple Juice |
| 1 | teaspoon | Lemon Rind -- finely grated |
| 8 | Egg Whites | |
| ½ | cup | Sugar |
| 1 | teaspoon | Cream Of Tartar |
| 1 | cup | Mild Cheddar Cheese -- |
| Grated | ||
| Frosting----- | ||
| 1½ | cup | Sugar |
| ¾ | cup | Egg Whites |
| 1 | teaspoon | Lemon Extract |
| 1½ | teaspoon | Lemon Juice |
| 1 | drop | Yellow Food Coloring |
| Garnish----- | ||
| Red Cherries | ||
| Walnuts -- finely chopped | ||
Directions
Beat egg yolks and sugar till light and lemon-colored. Add the pineapple juice, oil, flour, baking powder and salt. Beat at medium speed till batter is smooth. Do not over beat. Fold in lemon rind.
Set aside.
Beat whites and sugar till soft peaks form. Fold the egg yolk mixture into the beaten egg whites. Fold the cheese into the batter. Pour into a 10" x 4" tube pan. Bake in a preheated oven at 350F for about 55 minutes or until cake tester comes out clean. Invert pan and let cool.
In a clean saucepan (not greasy nor wet), mix sugar and egg whites.
Cook slowly over low flame. Stir with clean wooden spoon so mixture will not stick to your cooking pan. When sugar has melted, transfer to mixing bowl. Beat at high speed. Add lemon flavor, lemon juice and yellow color. Frosting should stand and have soft peaks but not dry.
Frost sides and top of cake. Granish with red cherries and finely chopped walnuts.
Recipe By : "Marisol L. Verallo" <marisol@...>