Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes

Pineapple Chiffon Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
[Read reviews] [Post a review]
Servings: 12
This cake is simply amazing. I made it for my barbecue get together last year, but really should have made two of them, it is so delicious! Make sure to drain the pineapple really good. I drain it in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained. The cake alone without the whipped cream filling/frosting is really good, but of coarse much better with the frosting. Although I have only made the filling with whipped cream, I am sure that thawed Cool Whip would be just as good and a bit of a time-saver. Seperate 8 eggs, as you will need 8 egg whites and 5 yolks for the cake. If desired add in a teaspoon of vanilla extract into the egg yolk/oil batter........author unknown

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
3/4 cup unsweetened pineapple juice (drain juice from can, and save the crushed pineapple for the topping)
1 cup (8) egg whites, at room temperature
1/2 teaspoon cream of tartar or 1/2 teaspoon lemon juice

Pineapple Filling-Topping:
2-3 cups whipping cream, (whipping cream should be very cold)
2 tablespoons confectioners' sugar
1 (20 ounce) can crushed pineapple (VERY well drained)

Garnish (optional):
Shredded coconut flakes, toasted OR decorate top of cake with slices of pineapple and maraschino cherries

Special Equipment:
You will need a 10-inch tube pan

Preheat oven to 350 degrees F (180 degrees C). Set aside a 10-inch (ungreased) tube pan.

To Make the Cake:
In a bowl, sift together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cup pineapple juice; beat with a wire whisk until smooth.

In a large mixing bowl, beat the egg whites and the cream of tartar (or lemon juice) together until very stiff peaks form (DO NOT UNDERBEAT).

Pour egg yolk/oil batter over the beaten egg whites and gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this). Pour the batter into the ungreased tube pan. Bake for 60 minutes, or until cake springs back when touched. Invert cake and let cool completely (a long-neck bottle such as a soda-pop bottle or wine or beer bottle will do fine to invert the pan onto).

Once cake has completely cooled, run a knife along sides of cake, and remove from pan. Split cake into two layers. Fill and frost with Pineapple Filling-Topping (recipe and instructions follow). If desired, garnish top of cake with toasted shredded coconut flakes or slices of pineapple and maraschino cherries.

To Make the Pineapple Filling-Topping:
Whip the 2-3 cups of very cold whipping cream, adding the 2 tablespoons confectioners' sugar while whipping. Fold in the very well drained crushed pineapple. Use to fill and frost cake. Refrigerate any leftover cake.

Make sure cake has completely cooled before filling and frosting cake.

Makes 12 servings.

Source: Unknown
Date: September 18, 2005


Reviewer: norana
very tasty, i made it three times in one month and i was asked for the recipe too!!! I recommend this cake.

Reviewer: Cass
There are a few spelling mistakes I noticed when printing out this recipe. Equipment is spelled wrong in "Special Equiment" and also pineapple in the section "To Make the Pineapple Filled Topping" in the second line down. Good recipes though I loved them all!

Reviewer: Elaine
Great Recipe. I did think twice as i thought it used alot of eggs and would taste a bit "eggy"...but it turned out really really well. loved it. light floaty texture..it was gone in less than an hour! I must say though it took about half the time stated to bake. So watch it closely. I'm making another one this weekend Thanks a lot


Reviewer: Stav
Very nice recipe. My freinds enjoyed it very much. However, some important changes:

1. It's best to put the lemon juice with the rest of the liquid ingredients.

2. I recommend adding the sugar to the egg whites while mixing to guarantee a strong foam.

3. I used 7 eggs and it was sufficient.

4. I suggest baking it on a lower temperature and watch the time because it is very gentle cake.

Thank you D.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section

A Sophisticated Strawberry Shortcake Angel Food Cake Apple and Pecan Nut Cake Apple Cake Apple Maple Upside-Down Cake Apple-Cinnamon Cake Applesauce Cake with Hot Milk Frosting Applesauce Layer Cake Aunt Lily's Caramel Layer Cake Banana Cake Banana Cake with Brown Sugar Frosting Banana Torte Basic Genoise (Sponge Cake) Bee Sting Cake Black Forest Cake Bordeaux Cake with Cherry Preserves Boston Cream Pie Brownie Cake Cafe' Mocha Layer Cake Carrot Cake Charlotte Russe with Strawberries Chocolate Almond Cake Chocolate Almond Mary Ann Cake Chocolate and Pear Brownie Cake Chocolate Angel Food Cake Chocolate Buttermilk Sheet Cake Chocolate Chip Almond Cake Chocolate Chip Banana Bundt Cake Chocolate Chip Zucchini Cake Chocolate De'Light Cake With Chocolate Ganache Chocolate Fudge Cake Chocolate Hazelnut Torte with Chocolate Ganache Chocolate Layer Cake with Chocolate Frosting Chocolate Lemon Cake Chocolate Marble Cake Chocolate Mousse Torte with Saffron Cream Chocolate Orange Cake Chocolate Pecan Layer Cake Chocolate Raspberry Cake Chocolate Souffle Cake with Orange Caramel Sauce Chocolate Victoria Sponge Cake Chocolate-Banana Layer Cake Chocolate-Orange Bundt Cake Classic Butter Cake Classic French Genoise Cake Classic Orange Chiffon Cake Classic Pineapple Upside-Down Cake Classic Sponge Cake Classic White Cake Classic Yellow Cake Cocoa Chiffon Cake with Vanilla Glaze Coconut-Pineapple Cake Cola Zucchini Cake Country Apple Cake with Caramel Sauce Courting Cake Easy Almond Cake Five Flavors Cake Fresh Strawberry Layer Cake Fresh Strawberry Torte with Rum Custard Frosted Banana Cake Gâteau de Pistache de Chocolat avec le Vin Rouge Gâteau d'huile d'olive German Chocolate Cake Ginger Cake
Ginger Cake Golden Cake with Boiled Chocolate Icing Guava Chiffon Cake Holiday Ginger Pumpkin Torte Hummingbird Cake Lemon Layer Cake Lemon Lime Mousse Cake Lemon Meringue Cake Lemon Pistachio Bundt Cake with Glaze Lemon Poppy Seed Cake Lemonade Layer Cake Light Chocolate Zucchini Cake Lucy's Luscious Lemon and Key Lime Cake Magic Swirl Cake Maple Cake with Brown Sugar Buttercream Maple Pecan Cake with Blueberries Marble Gugelhupf Cake (Marmorgugelhupf) Mint Devil's Food Cake Mississippi Mud Cake Mocha Layer Cake with Chocolate-Rum Filling Mocha Spice Cake Molten Chocolate Cakes Opera Torte Orange Carrot Cake Pan di Spagna-Italian Sponge Cake Peach Cream Cake Peachy Carrot Cake with Cream Cheese Frosting Pineapple Carrot Cake with Cream Cheese Frosting Pineapple Chiffon Cake Plum Cake Raspberry Charlotte Russe Red Velvet Cake Red Velvet Cake with Chocolate Frosting Red Waldorf Cake Rich Chocolate Bundt Cake Rum Soaked Fudge Cake Sachertorte Sherry Wine Cake Simple Flourless Chocolate Cake Simple Syrup (for Genoise Cake) Simple Syrup II Sour Cream Pumpkin Bundt Cake Sponge Cake St. Louis Gooey Butter Cake Strawberry Cake Superb Strawberry Cream Torte Strawberry Layer Cake Strawberry Log Cake Strawberry Shortcake Layer Cake Strawberry Shortcake Ring Strawberry Torte Sunny Chiffon Cake with Lemon Glaze Sweet & Tangy Lemon Layer Cake The Best Chocolate Cake Three Layer Carrot Cake with Cream Cheese Frosting Torta con Cioccolata e Ricotta Tres Leches Cake with Mango Garnish Upside-Down Pear Honey Spice Cake Vanilla Sunshine Cake Velvet Chocolate Cake Warm Chocolate Cake White Chocolate Lemon Torte White Chocolate Pecan Cake White Sheet Cake White Texas Sheet Cake