Pineapple Chiffon Cake

Pineapple Chiffon Cake

From the Kitchen Of
Pineapple Chiffon Cake


2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup salad oil
5 unbeaten egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites
1/2 teaspoon cream of tartar


Sift dry ingredients into mixing bowl; make a well in dry ingredients.  Add salad oil, egg yolks, and pineapple juice in the order given.  Beat until satin smooth.  Combine egg whites and cream of tartar in a large mixing bowl.  Beat until they form very stiff peaks (stiffer than for meringue or angel cake).  Fold egg yolk batter gradually into egg whites.  Bake in 10-inch tube pan in a moderately slow oven (325-degrees) 55 minutes, then in moderate oven (350-degrees) 10 minutes.  

Frost cooled cake with Pineapple-Butter-Cream Icing. 

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers