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Pineapple Chiffon Cake Recipe


This pineapple chiffon cake is made with pineapple juice and egg yolks and whites, along with a little vegetable oil and other ingredients.


  • 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, slightly beaten
  • 3/4 cup pineapple juice, unsweetened
  • 8 egg whites
  • 1/2 teaspoon cream of tartar


Into a mixing bowl, sift together the dry ingredients.

With a spoon make a well in the center of dry ingredients. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat to very stiff peaks. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

Pour into an ungreased 10-inch tube pan; bake at 325° for 55 minutes. Increase temperature to 350° and bake for 10 minutes longer. Invert pan and cool completely.

Frost with Fluffy White Frosting Recipe
or Pineapple Buttercream Frosting

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