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Pineapple Chiffon Cake

Pineapple Chiffon Cake
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.
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  • 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.

Kitchen Helper 2

10-inch Tube Pan
Retro Hand Mixer
10-inch Tube Pan, Silicone
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Cake, Chiffon, Pineapple