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grandma frances recipes - pineapple chiffon cake

INGREDIENTS:

2 1/4 cup cake flour (I usually Soft as silk but any brand of cake flour will do)

1 1/2 cup sugar

1 tsp salt

3 tsp baking powder

1/2 cup salad or veg oil

5 unbeaten egg yolks

3/4 cup unsweetened pineapple juice

1 cup egg whites

1/2 tsp cream of tartar


Preheat oven to 325 F

Sift dry ingredients into bowl

Make a well in the center and add salad oil, egg yolks, and pineapple juice in that order

Beat until smooth

In a separate large mixing bowl combine egg whites and cream of tartar

Beat the egg whites until they are stiffer than meringue

Fold egg yolk batter gradually into the beaten egg whites

Pour into a 10" tube pan

Bake at 325 F for 55 minutes

Increase temperature to 350 F and bake for additional 15 minutes

Cool upside down for 15 minutes then remove from pan and cool on rack


FROSTING:

Cream 1/2 cup butter

4 cups confectioners sugar

Stir in 6 tbsp well-drained crushed pineapple pieces

and 1 -2 tbsp unsweetened pineapple juice

Beat thoroughly

Spread on sides and top of cake when cooled




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