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Pineapple Chiffon Cake

I WAS LOOKING for an unusual recipe to enter in competition at the local county fair. It seemed that unusual cakes and pies won, so I looked through my Mother’s old recipes and found this. I love pineapple, so thought I would give this a try. It was a big hit with my husband and brought me a blue ribbon at the fair!

12 ServingsPrep: 25 min. Bake: 55 min. + cooling

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 canola 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

2 of 2

Pineapple Chiffon Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 408 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 253 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.