Pineapple Chiffon Cake

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 egg yolks
• 3/4 cup unsweetened pineapple juice (just drain from can, and save the crushed pineapple for the topping)
• 1 cup egg , room temperature (8 egg whites)
• 1/2 teaspoon cream of tartar
• 2 -3 cups whipping cream
• sugar
• 1 (20 ounce) can crushed pineapple (very well drained)

Recipe

• 1 set oven to 350 degrees.
• 2 prepare an ungreased tube pan.
• 3 in a bowl, sift together flour, sugar, baking powder and salt.
• 4 make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
• 5 in a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (do not under beat!).
• 6 pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (i use a large spatula for this).
• 7 pour the batter in tube pan.
• 8 bake for 60 minutes, or until cake springs back when touched.
• 9 invert/turn over and cool (i use a long-neck bottle, a beer bottle will do fine to invert the pan on).
• 10 run a knife along sides of cooled cake, and remove from pan.
• 11 split into two layers.
• 12 fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
• 13 to make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
• 14 fold in the very well drained crushed pieapple.
• 15 use to fill and frost cake.
• 16 refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers lol!
• 17 delicious!