ROYAL HAWAIIAN CHIFFON CAKE

Royal Hawaiian Chiffon Cake image

Provided by Kima McCartney

Categories Cakes

Time 1h30m

Number Of Ingredients 14

STEP 1 : MEASURE LEVEL INGREDIENTS THROUGHOUT AND SIFT TOGETHER INTO A MIXING BOWL.
2 c sifted gold medal flour (not packed)
1 1/2 c sugar
3 tsp baking powder *
1 tsp salt *
MAKE A WELL AND ADD IN ORDER : THEN BEAT WITH SPOON UNTIL SMOOTH
1/2 c cooking oil (salad) ; wesson or mazola
7 medium egg yolks
3/4 c cold water
2 tsp vanilla
2 tsp grated rind of 1 lemon
STEP 2 : MEASURE INTO LARGE MIXING BOWL ; WHIP UNTIL WHITES ARE VERY STIFF PEAKS ; DO NOT OVER BEAT
1 c egg whites (7 or 8 )
1/2 tsp cream of tartar

Steps:

1. STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
2. Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
3. Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
4. NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
5. IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
6. * if using self rising flour , omit salt and baking powder.
7. ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.