A soft, moist and fluffy chiffon cake with a distinct pineapple flavor, This Pineapple Chiffon Cake is a great center piece on your dining tables this coming Holidays!
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.
And don’t stop here, check out other photos of chiffon cakes in the web. They are oh so nice, and enticing and really pretty! I don’t know if it is just me but I am really, really awed by their simple beauty.
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).
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 grated lemon zest. Whisk to combine.
While you were whisking the wet ingredients, start beating the egg whites and cream of tartar until they form firm peaks.
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 tube pan*. Slice through the batter using a knife or a metal spatula to release air pockets and then smoothen the top with an angled spatula. Bake in the lowest rack at 325 F. If you see that the top is browning too quickly and the cake is still jiggly and far from being done, cover the cake with a piece of aluminum foil. If the cake is cracking on top as you approach the end of baking time, it is perfectly normal.
Invert the cake on a wire rack as soon as you take it out if the oven. Let cool completely and remove to a serving plate. Pour the glaze and serve.
Chiffon cake with Pineapple Glaze
A light, tasty chiffon cake with a bright and fresh pineapple flavor,
- 2 and 1/4 cups cake flour
- 1 and ½ cups sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 5 egg yolks
- ⅔ cup 100% Pineapple Juice
- ½ cup canola oil
- 1 teaspoon grated lemon zest / 1 teaspoon grated lime zest
- 8 egg whites
- ½ teaspoon cream of tartar
For the pineapple glaze
- 2 tablespoons butter melted
- 2-3 tbsp canned 100% Pineapple Juice
- 2 cups icing sugar
(Egg whites should be at room temperature for 30 minutes) Preheat oven to 325 F. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks and add pineapple juice, oil and lemon peel.
Whisk the liquids well and add to the dry ingredients; Beat until well blended. In a bowl of a stand mixer , beat egg whites and cream of tartar until stiff peaks form; Using a rubber spatula, Fold about a quarter of the egg whites batter to the yolk batter and mix until combined.Gently fold remaining egg whites gradually until batter is uniform in color. Combine the confectioners' sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides. Store cake at room temperature in a tightly closed cake container.
Gently spoon or pour into an ungreased 10-in. tube pan. Cut through the batter using a metal spatula to remove air pockets and smooth the top gently using an angled spatula. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched.
Immediately invert pan on a wire rack and let cool completely for about 1 hour or so. Run a knife around side and center tube of pan. Remove cake to your serving plate.
To make the Pineapple glaze
Combine the icing sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides. Store cake at room temperature in a tightly closed cake container.
If the top is browning too quickly during baking, cover the top loosely with aluminum foil.
Recipe adapted from Taste of Home
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