Pineapple Chiffon Cake with Pineapple Frosting
This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.—Joyce Maynard, St Ignatius, Montana
Ingredients
- 2 cups all-purpose flour
- 1-3/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 8 large eggs, room temperature
- 3/4 cup pineapple juice
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- frosting:
- 3/4 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 3 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, drained
Directions
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1Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
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2Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
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3In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.
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