Pineapple Chiffon Cake with Pineapple Frosting

Name: Pineapple Chiffon Cake with Pineapple Frosting
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12-16 servings.
Ingredients: 2 cups all-purpose flour; 1-3/4 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 8 eggs, separated; 3/4 cup pineapple juice; 1/2 cup canola oil; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar; FROSTING:; 3/4 cup butter, softened; 2-1/2 cups confectioners' sugar; 3 teaspoons vanilla extract; 1 can (8 ounces) crushed pineapple, drained

This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.—Joyce Maynard, St Ignatius, Montana

Ingredients

2 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
8 eggs, separated
3/4 cup pineapple juice
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
3/4 cup butter, softened
2-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; 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.
Spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
In a large bowl, cream the butter, confectioners' sugar and vanilla. Stir in pineapple. Frost cake. Store in the refrigerator.

Nutrition Facts

1 slice: 406 calories, 18g fat (7g saturated fat), 128mg cholesterol, 319mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 5g protein.

Originally published as Large Chiffon Cake in Holiday & Celebrations Cookbook 2009

Reviews

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Average Rating:

Ann

Apr 12, 2018

This is a superb recipe, and is the nearest to a torte my Mom used to buy as a special treat from the French patisserie near where we lived in Toronto. I made it recently for the first time (it was really easy!) for the birthday party of a friend, and all of them were completely smitten.