Ingredients for Pineapple Chiffon Cake
- 1 cup cake flour
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 6 large egg yolks
- Unsweetened Pineapple Juice
- 6 large egg whites
- 1 pinch cream of tartar
- 1 cup heavy cream
- 1 (20 ounce) can crushed pineapple, drained well
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons powdered sugar
- few drops yellow food coloring
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How to Make Pineapple Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- Prepare the pineapple: Drain a 20-ounce can of crushed pineapple very well using a fine-mesh strainer. Press the pineapple with a spoon to remove as much liquid as possible.
- In a large bowl, whisk together 1 cup cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 6 large egg yolks, 3/4 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract (optional).
- Gently fold the dry ingredients into the egg yolk mixture until just combined.
- In a clean, dry bowl, beat 6 large egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Gently fold in the drained crushed pineapple.
- Pour the batter into the prepared tube pan and bake for 95 minutes, or until a wooden skewer inserted into the center comes out clean.
- Inversion Method: Immediately after removing from the oven, invert the cake onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing.
- Optional: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and a few drops of yellow food coloring until soft peaks form. Frost the cooled cake with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
134g
Fat
54g
Carbs
18g
