Pineapple Chiffon Cake Recipe

Name: Pineapple Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large egg whites, room temperature; 2-1/4 cups cake flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 5 large egg yolks, room temperature; 2/3 cup unsweetened pineapple juice; 1/2 cup canola oil; 2 teaspoons grated lemon zest; 1/2 teaspoon cream of tartar; 2 cups confectioners' sugar; 2 tablespoons butter, melted; 2 to 3 tablespoons unsweetened pineapple juice

Servings: persons

8 large egg whites, room temperature
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 large egg yolks, room temperature
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

1
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended.
2
In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
3
Bake on the lowest oven rack at 325u00b0 for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

1497

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 large egg whites, room temperature, 2-1/4 cups cake flour, 1-1/2 cups sugar, 3 teaspoons baking powder, and more.

Yes, Pineapple Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Chiffon Cake

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