Pineapple Chiffon Cake Recipe

chiffon cake
Tania Mattiello/Getty Images
  • Total: 80 mins
  • Prep: 25 mins
  • Cook: 55 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
264 Calories
13g Fat
33g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 264
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 8%
Cholesterol 87mg 29%
Sodium 310mg 13%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 3%
Protein 6g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chiffon cake is flavored with pineapple juice. It's an easy cake to prepare and bake, and it is a good cake to serve as a birthday cake or special occasion dessert. The cake is baked in a tube cake pan.

Make sure you use a neutral flavored oil in the cake batter. Safflower, grape seed, canola, and corn oil are all good choices.

Serve the cake with some strawberries or blueberries and a dusting of powdered sugar. Or drizzle dessert sauce over slices and serve along with pineapple slices. It's great frosted, too!

Ingredients

  • 2 1/4 cups/9 ounces 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

Steps to Make It

  1. Heat the oven to 325 F.

  2. In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.

  3. Make a well in the center of the dry ingredients.

  4. Add the oil, egg yolks, and pineapple juice to the well. Beat with an electric mixer until the batter is very smooth.

  5. In a separate mixing bowl, combine the egg whites and cream of tartar.

  6. With clean beaters, beat the egg whites to stiff peaks.

  7. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

  8. Pour the batter into an ungreased 10-inch tube cake pan; bake in the preheated oven for 55 minutes. Increase temperature to 350 F and bake for 10 minutes longer.

  9. Invert the pan and cool completely.

Recipe Tags: