Pineapple Chiffon Cake Recipe
Ingredients
2 1/4 cup sifted cake flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sorbitol
1/2 cup liquid vegetable oil
5 eggyolks
3/4 cup Unsweetened pineapple juice
8 egg whites
3/4 tsp cream of tartar
Directions
Combine cake flour, baking powder, and salt in a sifter.
Sift into a large mixing bowl.
Add sorbitol.
Make a well in the center of flour mixture, and add vegetable oil, egg yolks, and pineapple juice.
Beat until mixture becomes very smooth and thick.
Now beat egg whites with cream of tartar into very stiff peaks.
Pour batter over egg whites in a thin stream.
Fold batter gently into egg whites.
Transfer to ungreased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for an hour or until cake tests done.
Invert and cool completely.
Cut around sides and tube stem.
Remove bottom of pan with cake.
Carefully cut between cake and pan bottom.
Remove cake.
Sift into a large mixing bowl.
Add sorbitol.
Make a well in the center of flour mixture, and add vegetable oil, egg yolks, and pineapple juice.
Beat until mixture becomes very smooth and thick.
Now beat egg whites with cream of tartar into very stiff peaks.
Pour batter over egg whites in a thin stream.
Fold batter gently into egg whites.
Transfer to ungreased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for an hour or until cake tests done.
Invert and cool completely.
Cut around sides and tube stem.
Remove bottom of pan with cake.
Carefully cut between cake and pan bottom.
Remove cake.
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