Monday, 1 February 2016

'Giant Pineapple Tart' Mandarin Orange Chiffon Cake and Cupcake

My hubby loves pineapple tarts, so I made giant pineapple tart for him! Can you guess what it is made of?

Presenting my 'Giant Pineapple tart' Mandarin Orange Chiffon Cake! I made a mini pineapple tart cupcake for him just for fun. 

I baked the 'biscuit' in a big silicone bundt and the 'pineapple jam' in a small round glass bowl (Iwaki, 11cm OD). I love silicone bundts as the surface allows the chiffon cake to grip well and texture is still really soft and fluffy.

'Pineapple tart' Mandarin Orange Chiffon Cake/Cupcake

3 egg yolks
20 g castor sugar
38 ml vegetable/corn oil
45 ml mandarin orange juice
Zest from 1.5 mandarin orange
60 g cake flour, sifted
Few drops orange emulco

4 egg whites
45 g sugar
¼ tsp cream of tartar


1. Prepare mandarin orange zest by using a fine grater on the surface of the mandarin orange. *Tip: the white inside part may be bitter so do not include that.

2. Preheat oven to 160°C. *Use lowest rack to bake the cakes. I further used steam baking but it is optional.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and mandarin orange juice (freshly squeezed).

4. Next add in sieved flour and whisk till no trace of flour found. Divide the batter into two. To one portion, add a few drops of orange emulco for more flavour and colour.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form, mixing in caster sugar in two additions. Divide the meringue into two.

6. Gently by quickly fold in the meringue into each portion (light and darker orange batter) in two additions.

7. Fill the lighter colored orange batter into the big silicone bundt till 1 inch thick. 
*Cupcake: For the cupcake, fill a mini bundt till 1 cm thick.

8. Fill the darker colored batter into a small round glass bowl (Iwaki, 11cm OD). 
*Cupcake: For the cupcake, fill a small cake pop mold.

9. Bake the large bundt and glass bowl at 160°C for 15 min then 140°C for 15-20 min. 
*Cupcake: Bake the smaller bundt and cake pop at 160°C for 15 and 12 min respectively.

10. Leave the silicone moulds to cool upright on a cooling rack once out of the oven. Cool the glass bowl inverted on a cooling rack.

11. Unmould by hand by gently pulling the cake from the sides of the mould when cool.

Have a blessed Chinese new year everyone!

With lots of love,

A pineapple chiffon cake version of the pineapple tart cake with step-by-step picture tutorial is now in Deco Chiffon Cakes!

Great news to share! Creative Baking: Chiffon Cakes was on Straits Times bestsellers list for non-fiction this week in Singapore! Thank God and many thanks for your support!

More good news for Malaysians: MPH in Malaysia is running a promotion on their online store for Creative Baking: Chiffon Cakes. They are offering a 20% discount for pre-orders at:
There will be free delivery within Malaysia (excluding East Malaysia) for orders above RM 80.00. More on the delivery terms and conditions here


  1. Wah! Such a gigantic 'Pineapple Tart' Lovely!
    A blessed Lunar New Year to you & family, Susanne ^-^!

    1. Thank you Karen! Gong xi Gong xi! Sheng ti jian kang! Happy new year to you and family! ^_^

  2. I'm not surprised it was on the best sellers list. It looks wonderful! :)

    1. Thanks Mark & Belle! Happy Chinese New year to you and family!

  3. Hi, can i used olive oil instead of vege oil or corn oil? Thank you :)

    1. Some chefs have used olive oils for chiffon cakes, so I think they can be used, though it has lower smoke point than other neutral oils like canola or corn and stronger taste (not as mild tasting) so may affect the taste just slightly. I guess if you use it below 160 deg should be no problem. Thanks!

  4. Hi Susanne, have trouble looking for the silicone bundt mould. Can kindly advise where to get it? Thank you.

  5. Hi Susanne, have trouble looking for the silicone bundt mould. Can kindly advise where to get it? Thank you.