Pineapple and star anise chiffon cake from Sweet (page 179) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • anya_sf on April 02, 2018

    The dried pineapple flowers were a bit difficult and confusing - at first I couldn't tell whether the pineapple was supposed to be unpeeled or peeled for those. I went with peeled. I had trouble slicing it thinly enough, then didn't leave the pieces in the oven long enough - they seemed dry and leathery, but apparently not dry enough, as they didn't retain their shape after unmolding. But I had enough OK pieces to decorate the cake. The cake itself was straightforward, although the flour weight didn't seem to match the measurement; I went with the weight. The cake took 50 minutes to bake, and I covered it with foil after 35 minutes. The pineapple taste wasn't that pronounced, and amazingly neither was the star anise (which smelled overwhelmingly strong in the jar), but blended with the orange zest to give the cake a lovely, bright flavor. We loved it.

  • Zosia on November 12, 2017

    Chiffon is my favourite type of cake and this one turned out very well: the crumb was light and fluffy and the pineapple, orange, and star anise flavours went together beautifully. In place of self-raising flour, I used 215g cake & pastry flour and 10g baking powder, and needed 10 egg whites and 6.5 yolks to meet the required weights for those ingredients using Canadian large eggs. My oven doesn't bake cakes well at high temperatures so I baked this at 175C; there was no need for foil and the cake was done in the allotted time.

  • dinnermints on October 08, 2017

    First time I've made a chiffon cake, and was desperately afraid it would turn into a frisbee. Thanks to some online tutorials about how not to eff it up, it turned out really well (can't say if it's perfect....don't think I've ever even eaten chiffon cake before). I used an oven thermometer and determined I needed to turn it down to 390 for the desired temperature, and tried to not over-stiffen the egg whites. And I lightly greased the foil before putting over the cake after 25 min in the oven. I couldn't get the pineapple slices to form flowers - wish there was a video on this - but the pieces still looked nice on the cake (though difficult to slice into). Verdict: it was delicious even though the pineapple I bought was not the most flavorful, and an impressive-looking dessert to bring to the table. And everyone appreciated the lightness of the cake.

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