Sunday, 4 October 2015

Pinacolada Cake

I love Cake(s). There I said it. I love it (them). I love baking cakes, eating cakes, experimenting with flavours, reading about the science behind different cakes, and everything there is to them.

I do not know of a day that has passed where I don't think about cakes, they are to me, like wine to an alcoholic. I kid you not. Never an occasion in my house passes without me making cake i.e. the decorated variety. Tea cakes are a regular affair.



Last week when a friend of mine invited us over to her house for her birthday, I promptly took up the excuse to bake a cake for her, and she sweetly let me do so.

Now if you know me, and you read this blog, you do know that chocolate and I do not make great bed fellows. So I took it upon me to create a very special cake with a unique flavour that is not easily available at your regular neighborhood bakery.



While I discussed this with my friend she told me that her husband loves pineapple cakes, and that was clue enough for me to link this cake to a pineapple based flavour.

Now since pineapple cakes are readily available I had to combine it with some other ingredient that would exhault the pineapple flavour. Inspiration hit via my own blog and I decided to incorporate my Mango, Coconut and Pineapple smoothie recipe into this cake. Now mangoes aint in season, so I was left with Pineapples and Coconut and what do they make together? PINACOLADA! so the lack of mangoes was substituted with a good dash of white rum, and this super moist cake was born.




WARNING:
This recipe is long, but I do have step wise pictures to help you along the way!

Here we go.....

Serves: 8-10

You will need:

For the Chiffon Cake & Custard filling
75 gms flour
1 tbsp (15 gms) cornstarch
and also 1 tbsp cornstarch (for the custard)
2 tbsp desiccated coconut
1/2 cup + 2 tbsp granulated sugar
and also 2 tbsp granulated sugar
1/4 tsp salt
1 tsp (5 gms) baking powder
1/4 cup (60 ml) unflavored vegetable oil
4 large egg yolks
6 large egg whites
1 tsp vanilla essence or extract
1 small 7 oz (150 gm) tin canned pineapple slices
100 ml coconut milk

For the frosting:
200 ml heavy whipping cream
1 - 2 tbsp icing sugar (castor or superfine will also work)

For Simple syrup:
3 tbs white rum
1/2 cup syrup from pineapple tin

Method:
- Separate the eggs into two large mixing bowls

- In a third bowl sift together all the dry ingredients i.e. flour, baking powder, cornstarch and salt

- Add 1/2 cup + 2 tbsp granulated sugar to the eggs and whisk well

- Add in oil to the yolk mix and whisk again.

- Next add in 1/3 cup mix of pureed pineapple (made in a blender) and coconut milk.

- Now add in the dry ingredients to the yolk mixture whisking very gently until combined.

- In the bowl containing the egg whites whisk the whites with an electric beater till soft peaks form, the gently add in 2 tbsp granulated sugar and whisk until still peaks form (the whites in the bowl when inverted should stay put)

- Take 1/3 of the egg white mix and add it to the yolk mixture whisk gently till combined.


- Now add in all the remaining whites and fold in gently with a spatula, making sure that you do not deflate the whites as you fold.

- Pour the batter gently in an un greased but bottom lined with parchment paper pan.


- Bake in a preheated oven for 20 - 25 mins @ 162 degrees celcius.

- Once the cake is done, invert the pan onto a clean aluminum foil or parchment and allow to cool to room temperature. (Read Notes for why the pan is inverted)

- Once cooled loosen the edges with a knife and demould the cake


- Wrap in cling film and refrigerate overnight.


For the pinacolada custard

Combine 2 tbsps coconut milk with 1 tbsp cornstarch to make a paste.

- Next in a small sauce pan over medium high heat combine 1/2 cup pineapple puree and 2 tbsps coconut milk

- As steam begins to escape add in the coconut milk and cornstarch mixture.

- Whisk continuously so that no lumps form

- Add in 1 tsp granulated sugar

- Once the mixture reaches a custard like consistency turn off the heat and allow to cool to room temperature.

- Wrap with cling film in order to prevent it from forming a skin.


For frosting
- Whisk all of the cream till soft peaks form

- Next add in sugar and whisk till semi had peaks form


TO ASSEMBLE
-Take a round cake board approximately 1 inch larger than your cake

- Put a small spoonful of frosting in the center of the cake.

- Put one layer of cake on top of the frosting and press down gently

- Brush the cake generously with simple syrup mixed with rum.
 

- Pipe a one inch "dam" of the whipped cream frosting around the cake and fill it with prepared pinacolada custard

- Now put the second layer of cake on top of this and press down gently

- Repeat by generously brushing with simple syrup and rum.

- Now put a large dollop of the whipped cream frosting in the center of the cake and frost as desired.

- Add sprinkles for garnishing or pipe stars, or rosettes.


And you are done.

Sit back and enjoy your masterpiece.

Enjoy!


Notes:

 1. Chiffon cakes with their moist lightness work best with fruit purees, feel free to substitute pineapple with any fruit puree of your choice e.g. banana, strawberry, apple etc.

2. Since chiffon cake get their structure from eggs, they are cooled upside down, else they tend to collapse on themselves.




2 comments:

  1. Hi..loved the recipe...planning to use coconut rum in it...will let you know how it turned out..u have a lovely space out here.:)

    ReplyDelete
    Replies
    1. Hello Swati, thank you for your sweet comment, you made my day!

      I did intend to use Malibu rum as well, but couldn't find any.

      Please send me a pic if you do make it. It makes me very happy ☺

      Delete

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