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Ingredientes
- 1Â 1/2 c. Pastry flour
- 3/4 tsp Baking pwdr
- 6 x Large eggs separated
- 1/2 c. Pineapple juice
- 1 Tbsp. Lemon juice
- 1Â 1/2 c. Sugar
- 1/4 tsp Salt
- 1 x Egg white -or possibly-
- 2 Tbsp. Liquid egg white
- 2 x Tabelspoons pineapple juice
- 2 c. Powdered sugar
Direcciones
- Times Past Column written by Leilah Bernstein..."this recipe for Pineapple Feather Cake was printed on the "Of Interest to Women page on May 1, 1933.. The recipe was originally published without an icing recipe. The icing calls for an egg white, that doesn't get cooked. To be safer, you can substitute liquid egg whites, that carry less risk of salmonella infection."
- This recipe follows the introduction of canned pineapple juice
- 1. Sift together flour and baking pwdr 4 times.
- 2. Beat egg yolks, pineapple and lemon juices and 1 c. sugar till light and thick about 5 min.
- 3. Beat egg whites and salt, in another bowl till foamy. Continue beating whites while gradually adding remaining 1/2 c. sugar till whites are stiff but not dry.
- 4. Fold whites into yolks. Fold flour mix 1/4 at a time into egg mix till thoroughly combined.
- 5. Pour into tube pan lined on bottom with wax paper. Bake at 325 degrees till top springs back when lightly touched with finger. 50 min to 1 hour. Let cold in pan. Turn out onto serving plate.
- ICING:1. Whisk together egg white, pineapple juice and powedered sugar.
- 2. Pour over cake and spread with spatula.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 274 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 167mg | 7% |
| Potassium 70mg | 2% |
| Total Carbs 58.5g | 16% |
| Dietary Fiber 0.4g | 1% |
| Sugars 45.88g | 31% |
| Protein 5.03g | 8% |
