PINEAPPLE CHIFFON CAKE
Steps:
- 1. Mix together in top of double boiler gelatin, sugar and salt.
- 2. Beat egg yolks slightly, stir in pineapple and syrup; add to gelatin mixture and cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
- 3. Remove from heat and stir in lemon juice.
- 4. Chill to unbeaten egg white consistency.
- 5. Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand); fold into gelatin mixture.
- 6. Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies.
- 7. Repeat twice and finish with a layer of the chiffon mixture.
- 8. Chill until firm.
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