A soft, moist and fluffy chiffon cake with a distinct pineapple flavor, This Pineapple Chiffon Cake is a great centerpiece on your dining tables this coming Holidays! If you want flavor variations, check out Lemon Chiffon Cake with Cream Cheese Icing and Cheese Chiffon Cake.
I am always fascinated by how pretty chiffon cakes look when they are baked in tube pans. The naked, circular and fat chiffon is a beauty on its own even without the fancy icings and decorations.
Look at this.
Chiffon cakes are perfect for those times when I am too lazy to layer, frost and decorate cakes. I mean with chiffons , you just pour your batter in a tube pan, bake, let it cool and pour some glaze (or not).
Pineapple Chiffon Cake
- This recipe is so wonderful because it yields the most amazing chiffon cake baked in a tube pan. It has the perfect, elegant height; It does minimal shrinking and it has that distinct delicious pineapple flavor. When you slice through it, it is very soft and fine. It is almost like a melt in your mouth texture.
- I think this pineapple chiffon cake is perfect in flavor, texture and appearance! I have had lots of failures baking chiffon in a tube pan, but this recipe made me forget all about those.
- I am definitely regarding this as one of my go-to recipes and will plan on adapting new flavors to incorporate to it. For now though, I hope you give this recipe a try. It is definitely a keeper.
Combine together the dry ingredients in a bowl. Use a whisk to incorporate them. Whisk the egg yolks in another bowl. And to it add the pineapple juice, oil and vanilla extract. Whisk to combine.
Sift the flour mixture gradually over the the yolk batter, beating well after each addition. The resulting batter should be smooth and lump-free.
Meanwhile, start beating the egg whites and cream of tartar on a stand mixer until they form soft peaks. Gradually add ½ cup of sugar, beating continuously until stiff peaks form.
Fold about a quarter of the whites to the yolk batter and combine thoroughly. This is done to thin down the yolk batter a bit to resemble the consistency of the meringue ( egg whites). It will help to easily fold the rest of the egg whites to the yolk batter . Gradually fold the remaining egg whites.
Pour batter into the 10 inch tube pan. Run a knife or a metal spatula across the batter to release air pockets and then smoothen the top with an angled spatula. Alternatively, you can lightly tap the pan against the counter. I do both, I don’t know :p
Bake at 350F for 55-65 minutes. If you see that the top is browning too quickly and the cake is still jiggly and far from being done, cover the cake loosely with a piece of aluminum foil.
The cake is done when the top springs back to the touch.
Carefully invert the cake on a wire rack as soon as you take it out of the oven. This will ensure that the cake will not collapse on itself as it releases moisture during cool down.
Releasing the Cake from the Tube Pan
To unmold the cooled cake, run a spatula or knife along the sides of the pan. Gently press the cake sides inwards to release any parts that are still stuck. Carefully release the outer pan.
To release the center tube, run a knife along the bottom of the pan. Gently press the cake down and away from the tube to release any stuck parts. Carefully lift the cake and turn it over on cake stand or cake plate.
Glaze the Cake
- To make the simple pineapple glaze, whisk together melted butter and pineapple juice. Gradually add the icing sugar and beat until smooth, thick and pourable.
- Then, pour the yummy glaze over the cake, letting some naturally drip down the sides for an artsy effect!
- Note that you can also choose not to glaze this cake at all! The pineapple flavor, the soft and the delicate texture make this cake perfect on its own.
More Chiffon Cakes:
- Chiffon Cake with Mocha Icing
- Vanilla Chiffon Cake
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Pandan Chiffon Cake
- Ube Chiffon Cake
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