PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. 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. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
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