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How to Make Pineapple Chiffon Cake

Chiffon Cake is a staple in parties and formal dinners. If you are planning a party soon, make sure to add a chiffon cake in the menu. Why not give it a tropical twist by doing a Pineapple Chiffon Cake? Here is the recipe on how to whip up the one:


  • 2 1/4 c of sifted cake flour
  • 1 tbsp of baking powder
  • 1 1/2 c of sugar
  • 1 tsp of salt
  • 5 egg yolks
  • 1/2 c of vegetable oil
  • 3/4 c of pineapple juice (unsweetened)
  • Crushed pineapple (for topping)
  • 1 c of egg white (approximately 8 egg whites)
  • 1/2 tsp of cream of tartar


  1. First off, preheat oven to 350 degrees F. Prepare a tube pan, it will be used later.
  2. Take a large bowl and sift together the baking powder, sugar, salt and flour. Add in the egg yolks, pineapple juice and oil. Mix and beat using a wire whisk until the mixture turns smooth.
  3. Take another mixing bowl and combine egg whites and the cream of tartar. Beat until it becomes very stiff.
  4. Pour the egg yolk batter over the egg whites. Fold egg whites and make sure everything is properly blended. Place the mixture over the tube pan you prepared earlier.
  5. Bake for an hour. Turn over and let cool. After 10 minutes or so, remove cake from the tube pan and split it into two layers.
  6. Whip 2 to 3 cups of whipped cream, crushed pineapple and sugar together. Place it on top of the cake as frosting or topping. Serve cool.

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