Coconut pineapple cake from Epicurious

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  • EYB Comments

    Featured in Jeanne Ray's novel " Eat Cake". The only leavener in the recipe is the eggs, so they really do have to be beaten until "thick and pale and tripled in volume." If not, you will not get good results. This cake is based on a standard spongecake that has been used for many recipes from Gourmet. This particular recipe was tested several times, always with excellent results. Keep in mind that it's a very delicate batter and you have to be gentle when you fold in the flour. You also have to be careful not to bang the pan around. The other thing to watch out for is the temperature of the butter. If it is not completely cooled before being added to the batter it could deflate it. The key with this cake really is the beating of the eggs -- they have to be tripled in volume, really high up the sides of the bowl -- and the folding in of the flour. Read More http://www.epicurious.com:80/recipes/food/reviews/Coconut-Pineapple-Cake-104903#ixzz1lvPAEmC1

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Recipe Notes

    Featured in Jeanne Ray's novel " Eat Cake". The only leavener in the recipe is the eggs, so they really do have to be beaten until "thick and pale and tripled in volume." If not, you will not get good results. This cake is based on a standard spongecake that has been used for many recipes from Gourmet. This particular recipe was tested several times, always with excellent results. Keep in mind that it's a very delicate batter and you have to be gentle when you fold in the flour. You also have to be careful not to bang the pan around. The other thing to watch out for is the temperature of the butter. If it is not completely cooled before being added to the batter it could deflate it. The key with this cake really is the beating of the eggs -- they have to be tripled in volume, really high up the sides of the bowl -- and the folding in of the flour. Read More http://www.epicurious.com:80/recipes/food/reviews/Coconut-Pineapple-Cake-104903#ixzz1lvPAEmC1

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