UA Recipe Collection

Pineapple Chiffon (With Angel Food Cake)

Summary

Yield
12 Servings
SourceMrs. Sheahan (1970)
Prep time12 hours
Cooking time30 minutes
Total time12 hours, 30 minutes

Ingredients

 
angel food cake
1 T
gelatin
1⁄4 c
cold water
4
eggs (separated)
1 c
sugar (divided)
1 T
lemon juice (1 lemon)
1 cn
crushed pineapple (8 1/2 oz.)
1 pn
salt
 
whipped cream, nuts and cherry (to serve with dessert)

Instructions

Butter an 8 x 12-inch Pyrex dish. Break up cake and spread 1 inch thick on bottom of dish. Soak 1 tablespoon gelatin in 1/4 cup cold water. Using double boiler, beat 4 egg yolks well. Add 1/2 cup sugar, lemon juice, crushed pineapple and a pinch of salt. Mix and cook until thickens and coats spoon. Add gelatin; mix well. Let cool. Beat egg whites. Gradually add 1/2 cup sugar. Fold into cooled mixture. Pour this mixture over cake. Place in refrigerator overnight. Serve with whipped cream, nuts and cherry.