Pineapple Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Egg whites||8 Large (1 Cup)|
|Cream of tartar||1⁄2 Teaspoon|
|Pineapple topping||1 Cup (16 tbs) (1 Recipe)|
1 In a large mixing bowl sift together cake flour, sugar, baking powder, and salt. Make well in center of dry mixture. Add oil, egg yolks, and pineapple juice. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes or until satin smooth.
2 Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over entire surface of egg whites; fold in gently. Pour into an ungreased 10-inch tube pan.
3 Bake in a 325° oven for 65 to 70 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool completely.
4 Remove cake from pan. Split cake horizontally into 2 layers. Fill and frost with Pineapple Topping