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    You are in: Home / Recipes / Pineapple Chiffon Cake Recipe
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    Pineapple Chiffon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    Kittencalskitchen's Note:

    Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color

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    Units: US | Metric

    • 2 1/4 cups sifted cake flour
    • 1 1/2 cups sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/2 cup vegetable oil
    • 5 egg yolks
    • 3/4 cup unsweetened pineapple juice (just drain from can, and save the crushed pineapple for the topping)
    • 1 cup egg white, room temperature (8 egg whites)
    • 1/2 teaspoon cream of tartar



    1. 1
      Set oven to 350 degrees.
    2. 2
      Prepare an ungreased tube pan.
    3. 3
      In a bowl, sift together flour, sugar, baking powder and salt.
    4. 4
      Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
    5. 5
      In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
    6. 6
      Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
    7. 7
      Pour the batter in tube pan.
    8. 8
      Bake for 60 minutes, or until cake springs back when touched.
    9. 9
      Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
    10. 10
      Run a knife along sides of cooled cake, and remove from pan.
    11. 11
      Split into two layers.
    12. 12
      Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
    13. 13
      To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
    14. 14
      Fold in the very well drained crushed pieapple.
    15. 15
      Use to fill and frost cake.
    16. 16
      Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
    17. 17

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    Ratings & Reviews:

    • on March 28, 2010


      I was looking for a recipe like my mother-in-law's Pineapple Chiffon Cake. This one comes pretty close... I found that the cake was actually pretty heavy for a chiffon and would prefer my previous recipe that reduces the flour to 1 1/4 cups and increases the egg yokes to 7. It's much lighter and fluffier that way. Otherwise it's a great cake and I'll definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pineapple Chiffon Cake

    Serving Size: 1 (190 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 475.4
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 10.9 g
    Cholesterol 133.0 mg
    Sodium 337.6 mg
    Total Carbohydrate 56.3 g
    Dietary Fiber 0.8 g
    Sugars 33.6 g
    Protein 6.3 g

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