Taste of Home
Pineapple Chiffon Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 12 servings.
I was looking for an unusual recipe to enter in a competition at the local county fair, since it seemed unusual cakes and pies won. I searched through my mother’s old recipes and found this. I thought I would give it a try because I love pineapple. It was a big hit with my husband and brought me a blue ribbon at the fair! —Cheryl Tichenor, Elgin, Illinois
Ingredients
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2-1/4 cups cake flour
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1-1/2 cups sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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5 large egg yolks, room temperature
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2/3 cup unsweetened pineapple juice
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1/2 cup canola oil
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2 teaspoons grated lemon zest
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8 large egg whites, room temperature
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1/2 teaspoon cream of tartar
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GLAZE:
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2 cups confectioners' sugar
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2 tablespoons butter, melted
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2 to 3 tablespoons unsweetened pineapple juice
Directions
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1.
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 zest. Add to dry ingredients; beat until well blended.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 408 calories, 13g fat (3g saturated fat), 90mg cholesterol, 253mg sodium, 68g carbohydrate (46g sugars, 1g fiber), 6g protein.
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