Pineapple Chiffon Cake

Pineapple Chiffon Cake

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. 

From the Kitchen Of
View additional recipes in this category

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.

Kitchen Helper Items Available From Amazon