Pineapple Chiffon Cake
Light, airy, and bursting with tropical flavor, this Pineapple Chiffon Cake is a dessert lover's dream! Made with a delicate blend of cake flour, whipped egg whites, and a hint of creamy pineapple juice, this cake achieves an irresistibly fluffy texture. The sunny sweetness is elevated by a luscious pineapple glaze that drizzles beautifully down the sides, adding a glossy finish and extra zest. Perfect for spring gatherings, summer picnics, or any occasion that calls for a showstopping dessert, this cake is both elegant and easy to make. With just 30 minutes of prep and a heavenly aroma that fills your kitchen, this recipe is sure to impress family and friends!
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Recipe Information
Ingredients
- 2.25 cups Cake flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 6 large Egg yolks
- 0.75 cup Pineapple juice
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 8 large Egg whites
- 0.5 teaspoon Cream of tartar
- 2 cups Powdered sugar
- 0.25 cup Pineapple juice (for glaze)
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 325°F (160°C). Do not grease the chiffon cake pan.
In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Set aside.
In another bowl, whisk together the egg yolks, 3/4 cup of pineapple juice, vegetable oil, and vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into an ungreased chiffon cake pan. Smooth the top with a spatula.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Immediately invert the pan onto a heat-safe surface and let the cake cool completely upside down in the pan.
Once cooled, run a knife around the edges to loosen the cake and remove it from the pan.
To make the glaze, combine powdered sugar, 1/4 cup of pineapple juice, and unsalted butter in a small saucepan over low heat. Stir until smooth and slightly thickened.
Pour the pineapple glaze over the top of the cooled cake, letting it drizzle down the sides.
Allow the glaze to set before slicing and serving the cake.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 48.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
