* Exported from MasterCook *
PINEAPPLE CHIFFON CAKE - southernfood
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! Church Baking Cakes - Bundt/Tube
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks -- slightly beaten
3/4 cup pineapple juice -- unsweetened
8 egg whites
1/2 teaspoon cream of tartar
Into a mixing bowl, sift together the dry
ingredients. With a spoon make a well in the
center of dry ingredients. Add the oil, egg
yolks, and pineapple juice. Beat with an electric mixer until very smooth.
In a large mixing bowl, combine the egg whites
and cream of tartar. Beat to very stiff peaks.
Pour the first batter in a thin stream into the
egg whites, gently folding in just until blended.
Pour into an ungreased 10-inch tube pan; bake at
325° for 55 minutes. Increase temperature to 350°
and bake for 10 minutes longer. Invert pan and cool completely.
Frost with Fluffy White Frosting or Pineapple Buttercream iCING
Description:
"This pineapple chiffon cake is made with
pineapple juice and egg yolks and whites, along
with a little vegetable oil and other ingredients."
Source:
"http://southernfood.about.com/od/pineapplecakerecipes/r/bl51023e.htm";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 4-11"
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Per Serving (excluding unknown items): 3559
Calories; 137g Fat (34.4% calories from fat); 63g
Protein; 525g Carbohydrate; 2g Dietary Fiber;
1063mg Cholesterol; 4079mg Sodium. Exchanges: 5
Lean Meat; 1 1/2 Fruit; 25 1/2 Fat; 33 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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