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Wednesday, August 17, 2011

♥ Pineapple Chiffon Cake ♥

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

2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

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.

~~Reminisce April/May 2008~~

1 comment:

Tea Time Designs said...

This cake looks wonderful. I make a delicious Pineapple cake with a regular cake mix and a whipped cream cheese frosting.. I am sure I will try your Pineapple Cake. Thanks.