A vintage typed recipe card for a Pineapple Chiffon Cake; make this chiffon cake with cake flour, sugar, salt, baking powder, salad oil, unbeaten egg yolks, unsweetened pineapple juice, egg whites, and cream of tartar.
- 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.
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10-inch Tube Pan, Silicone