PINEAPPLE CHIFFON CAKE
Categories: Cakes, Fruits
Yield: 1 Cake
---------------------------BH&G HERITAGE
COOKBOOK---------------------------
2 1/4 c Sifted cake flour
1 1/2 c Sugar
1 tb Baking powder
1/2 c Cooking oil
5 Egg yolks
3/4 c Unsweetened pineapple juice
1 c Egg whites (8)
1/2 ts Cream of tartar
Pineapple Topping (below)
Sift together flour, sugar, baking powder, and 1 teaspoon salt. Make well
in center and add in order; oil, yolks, and juice. Beat smooth. In large
mixing bowl beat egg whites and cream of tartar to form very stiff peaks.
Pour batter in thin stream over all egg white surface; fold in gently.
Bake
in ungreased 1-inch tube pan at 350 for 60 minutes. Invert; cool. Split
into 2 layers. Fill and frost with Pineapple Topping.
PINEAPPLE TOPPING: Whip 2 cups whipping cream; fold in one 20-ounce can
crushed pineapple, well drained.
----- Original Message -----
From: "Terra Syslo" <[email protected]>
To: <[email protected]>
Sent: Thursday, July 15, 2010 12:14 PM
Subject: [CnD] need good recipe for pineapple cake
Hi. Does anyone have any good recipes for pineapple cake like a pineapple
upside-down cake or a pineapple sheet cake please? Thank you.
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