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Prep 35 mins
Cook 1 hr
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
- 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
- 2 -3 cups whipping cream
- 1 (20 ounce) can crushed pineapple (VERY well drained)
- Set oven to 350 degrees.
- Prepare an ungreased tube pan.
- In a bowl, sift together flour, sugar, baking powder and salt.
- 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.
- In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
- 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).
- Pour the batter in tube pan.
- Bake for 60 minutes, or until cake springs back when touched.
- Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
- Run a knife along sides of cooled cake, and remove from pan.
- Split into two layers.
- Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
- To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
- Fold in the very well drained crushed pieapple.
- Use to fill and frost cake.
- Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
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.