This is a recipe I have been curious to try for quite a while, but I have always ended up putting it off. Not because I am afraid or anything. I am the Caloriser; I chortle in the face dread and pinch the plump, perky bottom of fear. No, it’s because this recipe requires a huge amount of egg whites that need to be separated from their yolks and I have a very low tedium threshold. However, now that I have discovered the amazing plastic water bottle technique, there is no stopping me.
You will note that this recipe is a much more subdued one than my usual mixing bowl madness – it doesn’t even have any icing. My focus here was just to test out the technique and becoming comfortable with it. However, now that I know what I’m doing, you can be assured that I will revisit this recipe in the not too distant future. And by then, fear can expect a big, juicy, open handed grope on its badunk-a-dunk. BABY GOT BACK!!!
STAGE 1 – THE PREP:
WHAT YOU WILL NEED
- 227 gram tin of crushed pineapple in juice, tinned weight
- Butter for greasing
- Plain flour for dusting
Take the tin of pineapple crush and tip into a colander that is sitting over a bowl. Lift out the colander, dispose of the juice that has collected in the bowl, then place the colander back into the bowl and leave the pineapple aside to drain further:
The tin I used for this cake is known as a bundt tin. You could use a regular cake tin, but you would need to be careful as this cake has a tendency to sink in the middle if it is not baked thoroughly all the way through. The bundt tin and its cousin the savarin tin have a hollow in the middle that helps to facilitate a more even distribution of heat and ensure a thorough bake:
Preparing this tin is tricky as all the grooves and hollows make it next to impossible to line it with good ol’ baking paper. If you invest in a good quality, heavy gauge non-stick tin, your odds of extracting the cake unbroken will be quite high. However, it is always a good idea to hedge your bets. So most professional bakers would recommend seasoning the tin as well. By seasoning I do not mean sprinkling it with salt and pepper and herbs. Permit me to take you through the procedure step by step…
Start off by greasing the tin liberally with butter… lots and lots of butter:
Once the tin is good and greasy, sprinkle about tow or three tablespoons of plain flour around the base:
Now shake, rattle and roll the tin and get the flour into every fold and hollow of the greased tin:
And there you have it, a foolproof, seasoned bundt tin that is sure to release your cake without it disintegrating.
STAGE 2 – THE CAKE:
WHAT YOU WILL NEED
- A clean plastic water bottle
- A large mixing bowl
- Some smaller bowls
- An electric mixer
- A mixing spatula
- The seasoned bundt tin
- A cooling rack
- A 10 inch cake board
- 14 egg whites
- 135 gram tin of crushed pineapple, drained weight
- 100 grams of sweetened shredded coconut
- 150 grams of plain flour
- 225 grams of icing sugar
- 1 and a half teaspoons of cream of tartar
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Separate 14 egg whites (that’s right, I said 14) using the amazing plastic bottle technique:
Waste not, want not: save the yolks by placing them in a zip lock back and freezing them. Then you can defrost them later for custards and sauces and whatnot.
In another bowl, mix together the flour, icing sugar and sweetened shredded coconut:
Place the lake of egg whites into a large bowl and whip them with the whisker until the are foamy. Add the cream of tartar and continue to whisk until the egg whites are creamy and marshmallowy at the stiff peak stage:
Very, very gently mix in the dry ingredients using folding and cutting motions with your spatula. Take great care with this stage as you do not want to knock out too much air from the whipped egg whites:
Carefully stir in the drained pineapple crush…
And then pour the batter into the seasoned bundt tin. Place the filled tin in the oven and bake for appoximately 40 to 45 minutes until the cake is baked all the way through.
You can test this by pressing your finger gently on the surface of the cake. If the cake springs back immediately, then it is done:
Leave the cake to cool in the tin for about five minutes. Then use a pair of oven gloves or a clean tea towel to protect your hands from the tin which is certain still to be hot. Turn the tin upside down over a cooling rack and the cake should plop out quite cleanly (knock on MDF):
Leave the cake to cool before you slice into it to reveal a soft, snowy light treat. Looks quite sweet and innocent, doesn’t it? Don’t worry; I will be corrupting and Calorising this recipe very soon: