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Pineapple Chiffon Cake


2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 Tbl. baking powder
1 tsp. salt
1/2 cup vegetable oil
5 egg yolks
3/4 cups unsweetened pineapple juice (drain from a 20 oz. can of crushed pineapple and reserve pineapple for topping below)
1 cup (8) egg whites
1/2 tsp. cream of tartar


Sift together flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture and add the oil, egg yolks, and pineapple juice. Beat smooth with a wire whip.

In a large mixing bowl, beat the egg whites and cream of tartar together until very still peaks form. Do not underbeat.

Pour the batter over the egg white mixture. Gently fold the batter into the egg whites making sure it is well blended from the bottom of the bowl.

Pour into a 10-inch ungreased tube pan and bake at 350 degrees for 60 min. or until cake springs back when touched. Invert and cool. Split into two layers if desired and fill and frost with the pineapple topping.
Pineapple Topping:
2 cups whipping cream
sugar to sweeten cream
1 (20 oz.) can crushed pineapple, well drained


Whip the whipping cream and sweeten to taste. Fold in the crushed pineapple and use to frost the Pineapple Chiffon Cake.

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