Pineapple Chiffon Cake

Name: Pineapple Chiffon Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 2 Tbsps butter, melted; 532 milliliters cake flour; 118 milliliters canola oil; 473 milliliters confectioners sugar; 1 teaspoons cream of tartar; 8 egg whites; 5 egg yolks; 2 teaspoons grated lemon peel; 2 Tbsps unsweetened pineapple juice; 1 teaspoons salt; 355 milliliters sugar

The recipe Pineapple Chiffon Cake can be made in approximately 1 hour and 20 minutes. This recipe serves 12. This dessert has 329 calories, 6g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, confectioners' sugar, cream of tartar, and a few other things to make it today. Hot Cocoa Chiffon Cake {The Cake Slice Bakers}, Hot Cocoa Chiffon Cake {The Cake Slice Bakers}, and Chiffon Cake are very similar to this recipe.

Instructions

Let egg whites stand at room temperature for 30 minutes. 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 peel.

Ingredients you will need

Pineapple Juice

Baking Powder

Egg Whites

Lemon Peel

Egg Yolk

All Purpose Flour

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to dry ingredients; beat until well blended.

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Bowl

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Equipment you will use

Oven

Frying Pan

Run a knife around side and center tube of pan.

Equipment you will use

Knife

Frying Pan

Remove cake to a serving plate.

Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency.

Ingredients you will need

Powdered Sugar

Pineapple Juice

Butter

Glaze

Drizzle over top of cake, allowing some glaze to drape down the sides.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

3teaspoons

baking powder 2Tbsps

butter, melted 532milliliters

cake flour 118milliliters

canola oil 473milliliters

confectioners' sugar 1teaspoons

cream of tartar 8

egg whites 5

egg yolks 2teaspoons

grated lemon peel 2Tbsps

unsweetened pineapple juice 1teaspoons

salt 355milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.