PINAPPLE CHIFFON CAKE
INGREDIENTS
- Cooking Time: 30
- 2-1/4 cups sifted cake flour (sift before measuring - very important)
- 3 tsp baking powder
- 1 tsp salt
- 1-1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1 Tbsp grated lemon rind
- 3/4 cup pineapple juice (strained from a l4 oz/398 ml can crushed pineapple)
- 1 cup egg whites at room temperature (7 large)
- 1/2 tsp cream of tartar
- PINEAPPLE BUTTER CREAM FROSTING
- 4 cups sifted icing sugar
- dash salt
- 1/2 cup unsalted butter, softened
DIRECTIONS
- Preheat oven to 350º F
- Separate eggs.
- Sift together into large bowl: flour, baking powder, salt and sugar.
- Make a well in the middle of the flour and pour in vegetable oil.
- Combine egg yolks with lemon rind and pineapple juice. Pour over oil and flour.
- Beat on stir-mix speed 1 minute. Stop once to scrape bowl. Set aside.
- Add cream of tartar to egg whites and beat to stiff peak stage
- Beat about 1/4 of egg whites into batter (to lighten batter), then fold remaining egg whites gently into batter just until blended
- Turn into ungreased 10" x 4" angel food pan. Bake at 350º F about 30 minutes, reduce heat to 325º and bake until just done. (Don't overcook).
- Remove from oven, invert pan and let cake "hang" until cold
- Remove cake from pan, invert on paper towels, remove "skin" from top of cake and brush off any crumbs. Frost with Pineapple Butter Cream Frosting.
- NOTE: Cake can be baked in 9" x l3" pan. Line bottom with lightly greased paper. No need to "hang" cake. Let stand in pan inverted on paper towels. Remove from pan, scape off "skin" and cool.
- PINEAPPLE BUTTER CREAM FROSTING
- Well drained crushed pineapple (from above-mentioned can)
- Cream butter.
- Add icing sugar alternately with just enough crushed pineapple to get a spreading consistency.