Pineapple Cheesecake Chiffon

Directions

1. 1
   Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar.
2. 2
   Boil until the pineapples are cooked through and the color has changed.
3. 3
   Let cool.
4. 4
   Sift together the flour and baking powder three times.
5. 5
   Preheat the oven to 170C.
6. 6
   Mix together the cream cheese and milk until soupy.
7. 7
   Put the egg yolks and granulated sugar into a bowl and set in a double boiler.
8. 8
   Beat with an electric mixer until it reaches the ribbon stage.
9. 9
   Add the vegetable oil a little at a time, mixing well as you go.
10. 10
    Add the ingredients and mix well.
11. 11
    In a separate bowl, make meringue with the cold egg whites and the granulated sugar.
12. 12
    Add the sifted dry ingredients and the boiled pineapple to Step 5 and mix with a whisk until no longer powdery.
13. 13
    Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even.
14. 14
    It's okay even if the meringue gets mashed.
15. 15
    Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together.
16. 16
    Once evenly blended, transfer the mixture to the bowl from Step 6 and mix together with a rubber spatula, scraping the bottom of the bowl.
17. 17
    Pour the batter into the cake pan and bake at 170C for 35 minutes while keeping an eye on it.