Sunday, 21 September 2014

Pineapple On-Camera

Knox On-Camera Recipes: a completely new guide to Gel-Cookery, Knox Gelatine 1960 USA

Pineapple Chiffon Cake 

Makes 8 – 10 servings “As yummy as anything you’ll ever serve is this creation, a mouth-watering, fluffy filling layered with chocolate cookies.”
Ingredients: 1 envelope Knox Unflavoured gelatine; 1/3 cup sugar, divided; 1/8 tspn salt; 3 eggs, separated; 1 ¼ cups canned crushed pineapple and syrup; 2 tblspn lemon juice; 1 cup heavy cream, whipped; thin chocolate cookies
1 Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double boiler

2 Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine

3 Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes

4 Remove from heat and stir in lemon juice. Chill mixture to unbeaten egg white consistency

5 Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture

6 Fold in whipped cream

7 Spoon ¼ of mixture into waxed paper-lined 23cm x 12.5cm loaf pan. Add a layer of cookies. Repeat three times ending with gelatine

8 Chill in refrigerator until firm

9 Unmold on serving platter and top with additional whipped cream, if desired

Unfortunately I couldn't source the right chocolate biscuits, so I used chocolate coated ones which didn't cut as well, but it was still delicious, Anne.


  1. I thought it was going to be like those American ice-box cakes, but the gelatine would change the texture quite a lot. Still, it sounds rather good. I meant to ask: did you get to the 'Harvest' exhibition at QAGOMA? I went 10 days ago - very interesting, but not enough pineapple, I thought, though there was a nice display of pineapple themed things at the entrance.

  2. Hi Vicki, The Pineapple Princesses won a trip to GOMA from Radio National's pineapple recipe competition (!!!!) and we went last weekend - it was fabulous - we're writing it up in our next post! Cheers Anne