Pineapple Chiffon Cake
This cake is simply amazing. I made it for my barbecue get together last year, but really should have made two of them, it is so delicious! Make sure to drain the pineapple really good. I drain it in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained.
The cake alone without the whipped cream filling/frosting is really good, but of coarse much better with the frosting. Although I have only made the filling with whipped cream, I am sure that thawed Cool Whip would be just as good and a bit of a time-saver. Seperate 8 eggs, as you will need 8 egg whites and 5 yolks for the cake. If desired add in a teaspoon of vanilla extract into the egg yolk/oil batter
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup unsweetened pineapple juice (drain juice from can, and save the crushed pineapple for the topping)
1 cup (8) egg whites, at room temperature
1/2 teaspoon cream of tartar or 1/2 teaspoon lemon juice
2-3 cups whipping cream, (whipping cream should be very cold)
2 tablespoons confectioners' sugar
1 (20 ounce) can crushed pineapple (VERY well drained)
Shredded coconut flakes, toasted OR decorate top of cake with slices of pineapple and maraschino cherries
You will need a 10-inch tube pan
In a bowl, sift together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cup pineapple juice; beat with a wire whisk until smooth.
In a large mixing bowl, beat the egg whites and the cream of tartar (or lemon juice) together until very stiff peaks form (DO NOT UNDERBEAT).
Pour egg yolk/oil batter over the beaten egg whites and gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this). Pour the batter into the ungreased tube pan. Bake for 60 minutes, or until cake springs back when touched. Invert cake and let cool completely (a long-neck bottle such as a soda-pop bottle or wine or beer bottle will do fine to invert the pan onto).
Once cake has completely cooled, run a knife along sides of cake, and remove from pan. Split cake into two layers. Fill and frost with Pineapple Filling-Topping (recipe and instructions follow). If desired, garnish top of cake with toasted shredded coconut flakes or slices of pineapple and maraschino cherries.
Whip the 2-3 cups of very cold whipping cream, adding the 2 tablespoons confectioners' sugar while whipping. Fold in the very well drained crushed pineapple. Use to fill and frost cake. Refrigerate any leftover cake.
Make sure cake has completely cooled before filling and frosting cake.
Makes 12 servings.