Name: Pineapple Chiffon Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2-1/4 cups cake flour -; 1-1/2 cups sugar -; 3 teaspoons baking powder -; 1/2 teaspoon salt -; 5 large egg yolks, room temperature -; 2/3 cup unsweetened pineapple juice -; 1/2 cup canola oil -; 2 teaspoons grated lemon zest -; 8 large egg whites, room temperature -; 1/2 teaspoon cream of tartar -; Glaze: -; 2 cups confectioners' sugar -; 2 tablespoons butter, melted -; 2 to 3 tablespoons unsweetened pineapple juice -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Chiffon Cake

1. 2-1/4 cups cake flour -

2. 1-1/2 cups sugar -

3. 3 teaspoons baking powder -

4. 1/2 teaspoon salt -

5. 5 large egg yolks, room temperature -

6. 2/3 cup unsweetened pineapple juice -

7. 1/2 cup canola oil -

8. 2 teaspoons grated lemon zest -

9. 8 large egg whites, room temperature -

10. 1/2 teaspoon cream of tartar -

11. Glaze: -

12. 2 cups confectioners' sugar -

13. 2 tablespoons butter, melted -

14. 2 to 3 tablespoons unsweetened pineapple juice -

How to cook deliciously - Pineapple Chiffon Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.