PINEAPPLE CHIFFON CAKE

2 1/4 cups sifted cake flour

1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar

Topping:
2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained
Additional drained crushed pineapple for garnish, optional

Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.

To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake.

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