Pineapple Chiffon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    cups sifted cake flour
  • 1 12
    cups sugar
  • 1
    tablespoon baking powder
  • 1
    teaspoon salt
  • 12
    cup vegetable oil
  • 5
    egg yolks
  • 34
    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)
  • 12
    teaspoon cream of tartar
  • PINEAPPLE TOPPING
  • 2 -3
    cups whipping cream
  • 1
    (20 ounce) can crushed pineapple (VERY well drained)
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DIRECTIONS

  • 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!
  • Delicious!
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