Pineapple Chiffon Cake



2-1/4 cups cake flour, sifted

1-1/2 cups sugar

1 Tbsp baking powder

1/4 tsp salt

1/2 cup oil

5 egg yolks

3/4 cup unsweetened pineapple juice

8 large egg whites

1/2 tsp cream of tartar


Pineapple topping:

20 ounce can crushed pineapple

2 cups whipping cream


 In a large bowl, sift together cake flour, sugar, baking powder, and salt. Make well in center of dry mixture. Add oil, egg yolks, and pineapple juice. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes or until smooth.

In a very large bowl, beat the egg whites and cream of tartar until stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Pour into an ungreased 10 inch tube pan. Bake 325 degree F for 65 to 70 minutes or until top springs back when lightly touched. Immediately invert cake on a wire rack (leave cake in pan) and cool completely.

Remove cake from pan. Split cake into 2 layers, Fill and frost with pineapple topping.

Pineapple topping: thoroughly drain the crushed pineapple. Set aside. In a large bowl beat the whipping cream with an electric mixer on high speed just until stiff peaks form. Fold in the pineapple.



10 servings


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