ORANGE PINEAPPLE CHIFFON CAKE

Orange Pineapple Chiffon Cake image

This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
7 large eggs, separated
1/2 cup orange juice
1/2 cup vegetable oil
1/4 cup water
2 teaspoons vanilla extract
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
ICING:
1/2 cup confectioners' sugar
2 tablespoons shortening
1 tablespoon butter, softened
1 can (8 ounces) crushed pineapple, well drained

Steps:

Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon zests. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter., Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter., For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.

Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.