Pineapple souffle (gluten-free)
A slice of pineapple soufflé is a sweet side dish or a light and luscious dessert.
The first time I made this pineapple soufflé, it didn’t make it to the table. Everyone who came in the kitchen to taste it came back for seconds and by the time the tasting was done, the soufflé was also done – finished, kaput, cleaned out.
"Fool me once …" and all that – so the next time I got smart and doubled the recipe. Didn’t fare much better, but at least there were a few slices left to serve at the meal.
But hey, isn’t that what cooking’s about? Kitchen or formal dining room, china or Dixie plate – it really doesn’t matter as long as it’s nourishing and satisfying and makes you and the people you love happy. And this pineapple soufflé will definitely make you happy.
- 8 eggs
- 1/2 cup oil
- 1/2 cup potato starch
- 1 cup sugar
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 2 20-ounce cans crushed pineapple, drained
- Cinnamon and sugar, for dusting
Grease 2 9” round pans and set aside. Preheat oven to 350° F.
Mix all ingredients in large bowl until fully incorporated.
Pour batter into pans. Dust with cinnamon and sugar.
Bake 25 minutes, or until soufflés are set (firm) in the center.