How to Make Delicious Pineapple chiffon cake

Pineapple chiffon cake. 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. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt.

The cake is baked in a tube cake pan. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. You can cook Pineapple chiffon cake using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pineapple chiffon cake

1. Prepare 1 cup of flour.
2. You need 4 of egg whites.
3. You need 4 of egg yolks.
4. You need 1/2 Cup of pineapple juice.
5. You need 1/4 Tsp of cream of tartar.
6. It's 1/4 Cup of oil.
7. Prepare 1 Tsp of lemon rind.

Sift dry ingredients into mixing bowl; make a well in dry ingredients. Add salad oil, egg yolks, and pineapple juice in the order given. Invert cake and let cool completely (a long-neck bottle such as a soda-pop bottle or wine or beer bottle will do fine to invert the pan onto). Once cake has completely cooled, run a knife along sides of cake, and remove from pan.

Pineapple chiffon cake step by step

1. In a mixer beat the egg whites till soft peaks form add cream of taetar.
2. Mix the egg yolks n oil.
3. Mix the flour n sugar n add the eggs n oil n juice n lemon rind.
4. Fold in the egg whites.
5. Bake in the oven for 50 minutes at 160 degrees.

Fill and frost with Pineapple Filling-Topping (recipe and instructions follow). Like my perfect orange chiffon cake, it shrinks very minimally and its texture is also ultimately soft and cottony!!! It is actually a softer chiffon cake because pineapple juice is less acidic than orange juice, thus causing the egg proteins in this pineapple cake to set lesser and be less firm than the more-acidic orange cake. A soft, moist and fluffy chiffon cake with a distinct pineapple flavor, This Pineapple Chiffon Cake is a great centerpiece on your dining tables this coming Holidays! I am always fascinated by how pretty chiffon cakes look when they are baked in tube pans.