chiffon cake pineapple

Chiffon cake with Pineapple Glaze

A light, tasty chiffon cake with a bright and fresh pineapple flavor,

Course Dessert
Cuisine Western
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Calories 301 kcal
Author sanna

Ingredients

  • 2 and 1/4 cups cake flour
  • 1 and ½ cups sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 egg yolks
  • 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

Instructions

  1. (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. 
  2. 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.

  3. 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.

  4.  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

  1. 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.

Recipe Notes

If the top is browning too quickly during baking, cover the top loosely with aluminum foil.

Recipe adapted from Taste of Home

Nutrition Facts
Chiffon cake with Pineapple Glaze
Amount Per Serving (1 serving)
Calories 301 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 64mg21%
Sodium 114mg5%
Potassium 154mg4%
Carbohydrates 48g16%
Sugar 34g38%
Protein 4g8%
Vitamin A 125IU3%
Vitamin C 1.3mg2%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.