Chiffon Cake with Pineapple Glaze

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.

Method

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.

Continue to Content

Chiffon Cake with Pineapple Glaze

Yield: 12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This soft and flavorful Chiffon Cake with Pineapple Glaze is delightfully sweet and simple, making it a perfect cake for any occasion!

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Ingredients

For the Pineapple Chiffon Cake

• 7 egg yolks, from large eggs (at room temperature)
• 1 and 1/2 cup sugar
• 1 cup pineapple juice, at room temperature
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 7 egg whites, from large eggs (at room temperature)
• 1/4 tsp cream of tartar

For the Pineapple Glaze

• 4 tbsp butter, melted
• 5 tbsp pineapple juice
• 2 cups icing sugar

Instructions

1. Preheat oven to 350 F. Using a stand mixer, beat the egg whites until frothy. Add the cream of tartar. Continue beating at medium high speed until the egg whites are opaque and are forming soft peaks.
2. With the mixer running, gradually beat in 1/2 cup of the sugar, until the whites form stiff peaks. Set aside.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. In a large mixing bowl, use a wire whisk to stir together the yolks, remaining sugar, pineapple juice, oil and vanilla extract until pale in color and a bit frothy. Sift the flour mixture gradually, over the yolk mixture, beating the flour well after each addition. keep beating until the batter is smooth and no lumps of flour remain.
5. Using a rubber spatula, gently fold the egg whites into the yolk batter in three additions. Make sure the color is uniform and no streaks off egg whites remain.
6. Pour the batter into a 10 inch tube pan. Run a knife across the batter to remove any air pockets. Also, tap it lightly against the counter once or twice. Bake the pineapple cake at 350 F for 55-65 minutes, or until the cake is nicely golden and springs back to the touch. You can loosely top the cake with foil when the cake starts to brown. I usually put mine during the last 15 minutes.
7. To cool the cake, let it rest on an overturned mug ( see post picture).
8. 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.
9. 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.
10. Pour the pineapple glaze over the cake. The Pineapple Chiffon Cake is now ready for serving,

How to Make The Pineapple Glaze

1. In a mixing bowl, stir together melted butter and pineapple juice. Gradually add the icing sugar and stir until smooth and pourable.

Notes

• Room temperature eggs are best for making chiffon cakes. I separate the yolks and whites while they are still cold, then let them sit for 15-20 minutes to allow then to come to room temperature.
• Cooling the cake upside down is important so that the cake does not collapse from its own moisture. It gives enough space for the heat to be released from both sides of the cake.
• Store the cake, tightly covered, at room temperature for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  E-far Angel Food Cake Pan Set of 2, 10-Inch Stainless Steel Tube Pan for Baking Pound Chiffon Cake, One-piece Design & Non-toxic, Dishwasher Safe
• 
  Oster FPSTSMPL1 Planetary Stand Mixer, Black, 4.5 qt

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 149mgSodium: 396mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 7g

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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