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