Friday, April 11, 2014

Auntie Nel's Pineapple Chiffon Cake

This is a favorite in my husband's family.  Auntie Nel, who lives in Chino Hills, CA, can whip it up in no time like magic. She sent us a whole cake last year and it disappeared from the kitchen counter so fast I knew I had to learn to make it myself.  I asked her for the recipe and she gladly sent it in the mail saying it's easier for her to write than "type" it in a facebook message :)

After a few attempts, I am now ready to share it with you.  I tweaked Auntie Nel's original recipe a little bit by changing the quantity of some of the ingredients i.e. less eggs, less oil, a little bit more sugar.  Notice the pineapple extract stain on the recipe? ;-)

You can enjoy this cake as is (like i did in the photo below), drizzle with a glaze or put fillings and frostings for special occasions. It is usually served flat side up.

Auntie Nel's Pineapple Chiffon Cake

Tools you'll need:
Electric Mixer
Tube Pan (ungreased)
Wire wisk/spatula

2 1/4 cups cake flour
1 1/2 cups granulated white sugar (divided into two)
3 teaspoons baking powder
1/2 teaspoon salt

8 egg whites
5 egg yolks
1 teaspoon cream of tartar
1/2 cup canola or vegetable oil
2/3 cup pineapple juice (i use Dole 6-oz can; reserve extra juice for the glaze)
1/2 teaspoon pineapple extract or flavoring (optional; can also be increased to 1 teaspoon)
1 teaspoon lemon rind (optional)

  1. Preheat oven to 325 degrees F.  

  2. In a large bowl, combine the flour, 1/2 portion of the sugar, baking powder and salt.

  3. In a small bowl, whisk the oil, egg yolks, pineapple juice, pineapple flavoring or extract and lemon rind until blended.

  4. Make a well in the center of the dry ingredients and pour the liquid mixture.  Mix manually until smooth.  Set aside.

  5. Using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar.  Gradually add the remaining half portion of sugar until stiff peaks form (see photo). 

  6. Add your whipped mixture to the batter mixture and fold gently until blended.  Be careful not to deflate the batter.

  7. Transfer into an ungreased tube pan.  Cut through batter with a knife or spatula to remove air pockets.

  8. Bake on the lowest rack for 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean.  Also, cake springs back when lightly touched.  Note:  Do not open oven to check cake before the 50-minute mark.

  9. Immediately turn cake upside down and balance it on top of any flat-bottom cup or a bottle/jar with a flat lid. This way, cake will not shrink while it cools.

  10. Cool completely for at least an hour.

  11. Run a knife around the side and center tube of pan to release cake.  Transfer to a serving platter or cake stand.  

For the glaze, you will need:
2 cups confectioner's sugar
2 tablespoons butter, melted
2 to 3 tablespoons pineapple juice (i use leftover juice from the 6-oz can)

Combine the confectioner's sugar, butter and enough juice to achieve a glaze consistency.  Drizzle over the cake, allowing it to drape down the sides.

Enjoy... and don't forget to share! :)

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