Pineapple Chiffon Cake Food

PINEAPPLE CHIFFON CAKE

Steps:

• Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth.
• Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Set pan on a baking sheet or pizza pan.
• Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
• Frost cooled cake with Pineapple-Buttercream Icing. If desired, decorate with Pineapple Daisies. Makes 12 servings Pineapple-Buttercream Icing
• In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar, beating well. Stir in pineapple and pineapple juice. Beat thoroughly. Gradually beat in powdered sugar until of spreading consistency. Spread on top and sides of cake.

PINEAPPLE CHIFFON CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

PINEAPPLE CHIFFON CAKE RECIPE

Steps:

• Heat the oven to 325 F.
• In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.
• Make a well in the center of the dry ingredients.
• Add the oil, egg yolks, and pineapple juice to the well. Beat with an electric mixer until the batter is very smooth.
• In a separate mixing bowl, combine the egg whites and cream of tartar.
• With clean beaters, beat the egg whites to stiff peaks.
• Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.
• Pour the batter into an ungreased 10-inch tube cake pan; bake in the preheated oven for 55 minutes. Increase temperature to 350 F and bake for 10 minutes longer.
• Invert the pan and cool completely.
• Frost with fluffy white frosting or pineapple buttercream frosting .

CHIFFON CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
• Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk well.
• In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
• Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
• Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
• Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
• While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
• Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
• Cut off the tops of the cakes so the surfaces are flat and smooth.
• Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
• Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
• Enjoy!

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

PINEAPPLE CHIFFON CAKE

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased tube pan.
• 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 cups pineapple juice; beat with a wire whisk until smooth.
• In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
• Pour egg yolk/oil batter over the egg whites; 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 in tube pan.
• Bake for 60 minutes, or until cake springs back when touched.
• Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
• Run a knife along sides of cooled cake, and remove from pan.
• Split into two layers.
• Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
• To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
• Fold in the very well drained crushed pieapple.
• Use to fill and frost cake.
• Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
• Delicious!

PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING

Steps:

• Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
• For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
• For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1 at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake pan, and serve the cake warm, with whipped cream.