PRIZE WINNING PINEAPPLE CHIFFON CAKE

8 egg whites
2 1/4 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1/2 tsp salt
5 egg yolks
2/3 cup pineapple juice
1/2 cup canola oil
2 tsp lemon zest + extra for garnish
1/2 tsp cream of tartar

Glaze:
2 cups powdered sugar
2 tbsp butter, melted
2 to 3 tbsp pineapple juice


Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Sprinkle lemon zest over the top as garnish, if desired.

Yield: 12 servings
This is a recipe from an old 2008 magazine.

Note: This is a file photo