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
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)
Procedure:
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! :)
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)
Procedure:
- Preheat oven to 325 degrees F.
- In a large bowl, combine the flour, 1/2 portion of the sugar, baking powder and salt.
- In a small bowl, whisk the oil, egg yolks, pineapple juice, pineapple flavoring or extract and lemon rind until blended.
- Make a well in the center of the dry ingredients and pour the liquid mixture. Mix manually until smooth. Set aside.
- 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).
- Add your whipped mixture to the batter mixture and fold gently until blended. Be careful not to deflate the batter.
- Transfer into an ungreased tube pan. Cut through batter with a knife or spatula to remove air pockets.
- 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.
- 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.
- Cool completely for at least an hour.
- 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! :)