Pineapple fluff cake

[sherlyk]

pineapple chiffon cake



Ingredients:

* 2 1/4 cups sifted cake flour
* 1 1/2 cups granulated sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 5 egg yolks, slightly beaten
* 3/4 cup pineapple juice, unsweetened
* 8 egg whites
* 1/2 teaspoon cream of tartar

Method:

How to make Pineapple chiffon cake

Into a mixing bowl, sift together the dry ingredients.

With a spoon make a well in the center of dry ingredients. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat to very stiff peaks. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

Pour into an ungreased 10-inch tube pan; bake at 325° for 55 minutes. Increase temperature to 350° and bake for 10 minutes longer. Invert pan and cool completely.