Pineapple Chiffon Cake Recipe

Ingredients

• 8 egg whites
• 2-1/4 cups cake flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 egg yolks
• 2/3 cup unsweetened pineapple juice
• 1/2 cup vegetable oil
• 2 teaspoons grated lemon peel
• 1/2 teaspoon cream of tartar
• GLAZE:
• 2 cups confectioners' sugar
• 2 tablespoons butter, melted
• 2 to 3 tablespoons unsweetened pineapple juice

Directions

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.

Pineapple Chiffon Cake published in Reminisce April/May 2008, p 49