Monday, July 13, 2009

Pineapple Chiffon Cake...

This cake is a delightful summer dessert. The classic chiffon cake is made with 5 whole eggs. But this recipe uses 6 egg whites instead, making it quite light but moist at the same time.


1/2 cup vegetable oil
1 1/2 cups of sifted cake flour
1 cup of sugar
2 ts. baking powder
1/4 ts. salt
1/2 cup pineapple juice
1 ts. pineapple extract (Watkins has a very good pineapple extract)
6 large egg whites
2 tb. icing sugar
1 can crushed pineapple, very well drained

  1. Preheat oven to 350 degrees. Prepare two 8" pans.

  2. Sift together flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add oil, pineapple juice, and pineapple extract. Do not mix.

  3. In another large mixing bowl, beat egg whites until white and foamy. Add icing sugar and continue beating until stiff.

  4. Scrape off the beaters and, without washing them, place them in the flour-and oil mixture and beat at low speed just until well blended. In four additions, gently fold the egg whites into the flour-and-oil mixture, adding the crushed pineapple with each addition.

  5. Turn the batter out into the prepared pans. Bake for 30 - 35 minutes.

I made this cake with strawberries and cream cheese icing. A great and fresh cake!

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