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Pineapple Chiffon Cake

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  Cake flour 2 1⁄4 Cup (36 tbs), sifted
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4135 Calories from Fat 1361

% Daily Value*

Total Fat 153 g235.1%

Saturated Fat 25.1 g125.7%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 2113.9 mg88.1%

Total Carbohydrates 630 g209.9%

Dietary Fiber 37.2 g148.7%

Sugars 347.7 g

Protein 84 g168.6%

Vitamin A 21.8% Vitamin C 185.4%

Calcium 147.8% Iron 25.7%

*Based on a 2000 Calorie diet


Pineapple Chiffon Cake Recipe