Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar. Boil until the pineapples are cooked through and the color has changed. Let cool.
Sift together the flour and baking powder three times. Preheat the oven to 170℃.
Mix together the ● cream cheese and milk until soupy.
Put the egg yolks and granulated sugar into a bowl and set in a double boiler. Beat with an electric mixer until it reaches the ribbon stage.
Add the vegetable oil a little at a time, mixing well as you go. Add the ● ingredients and mix well.
In a separate bowl, make meringue with the cold egg whites and the ★ granulated sugar.
Add the sifted dry ingredients and the ◇ boiled pineapple to Step 5 and mix with a whisk until no longer powdery.
Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even. It's okay even if the meringue gets mashed.
Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together.
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.
Pour the batter into the cake pan and bake at 170℃ for 35 minutes while keeping an eye on it.
Story Behind this Recipe
I wanted to eat a chiffon cake with the flavor of cream cheese! I also thought it'd be delicious with pineapple! You can also use canned pineapple.
Once you remove it from the oven, drop onto a table from about 10 cm up. This will break air bubbles inside the cake. Turn it upside down on top of a cup to cool. If the top of the cake looks like it's going to burn while baking, cover with a donut-shaped piece of foil and continue baking.