7- Minute Frosting & Pineapple filling
Ingredients :
4-5 egg whites, room temperature
1 1/2 cups sugar, divided
1/3 cup water
2 tablespoons corn syrup ( I left this out )
1/2 teaspoon cream of tarter
2 teaspoons vanilla extract
In a large mixing bowl, add eggs and beat for a minute. Add cream of tartar and 1/2 cup sugar.
Beat another 3 minutes. Add vanilla extract.
While eggs are beating make sugar syrup.
In a small saucepan add water and the cup sugar and corn syrup. Cook on medium heat and stir. After syrup starts boiling you have to keep stirring and letting the syrup fall off your spoon to check for when it leaves a thread like a stream. Dont over cook it cause it will harden.
When your syrup is ready pour into your egg whites while mixer is beating.
Frost top and sides of cake.
Pineapple filling
In a nonstick saucepan add:
1 (20oz) can crushed pineapple, juice and all
2 tablespoons cornstarch
1/2 cup sugar
1 cup of shredded coconut ( opt)
2 tablespoons butter
1 teaspoon pineapple extract
In a small bowl mix cornstarch and sugar.
In a saucepan add pineapple and sugar mixture. Cook on medium heat. Stir constantly so it wont stick. Add coconut if you want to. After if comes to a boil stir until it thickens. Needs to be thick so dont stop cooking till it’s thick. About 2 minutes after it comes to a boil.
Remove from heat and add butter and pineapple extract. Stir till butter melts. This has to be cold before putting between layers of cake. I put mine in the freezer to cool.
Spread between layers of cake and frost the cake.
4-5 egg whites, room temperature
1 1/2 cups sugar, divided
1/3 cup water
2 tablespoons corn syrup ( I left this out )
1/2 teaspoon cream of tarter
2 teaspoons vanilla extract
In a large mixing bowl, add eggs and beat for a minute. Add cream of tartar and 1/2 cup sugar.
Beat another 3 minutes. Add vanilla extract.
While eggs are beating make sugar syrup.
In a small saucepan add water and the cup sugar and corn syrup. Cook on medium heat and stir. After syrup starts boiling you have to keep stirring and letting the syrup fall off your spoon to check for when it leaves a thread like a stream. Dont over cook it cause it will harden.
When your syrup is ready pour into your egg whites while mixer is beating.
Frost top and sides of cake.
Pineapple filling
In a nonstick saucepan add:
1 (20oz) can crushed pineapple, juice and all
2 tablespoons cornstarch
1/2 cup sugar
1 cup of shredded coconut ( opt)
2 tablespoons butter
1 teaspoon pineapple extract
In a small bowl mix cornstarch and sugar.
In a saucepan add pineapple and sugar mixture. Cook on medium heat. Stir constantly so it wont stick. Add coconut if you want to. After if comes to a boil stir until it thickens. Needs to be thick so dont stop cooking till it’s thick. About 2 minutes after it comes to a boil.
Remove from heat and add butter and pineapple extract. Stir till butter melts. This has to be cold before putting between layers of cake. I put mine in the freezer to cool.
Spread between layers of cake and frost the cake.
