This delectable Pineapple Chiffon Cake recipe comes from Houston, although he prefers to be called Junior. Especially since he is a junior. Well actually, Junior is really a senior now. But he is only known by ‘Junior’ and would ignore you if you yelled “Hey, Senior!” Anyway, senior Junior told me that he’s been making this delicious pineapple cake for over forty years and that it’s one of his absolute favorites. See, Junior used to be senior vice president of something or other that had to do with feeding huge groups of people. So the plaque on his office door read “Senior VP, Junior.” And the plague on his desk read “Senior VP, Junior, Director of Large Food Feeding.” So as you can readily see, senior Junior has credentials. Now let’s try his beloved recipe.
Your Ingredients:
2-1/4 cups cake flour, sifted
1-1/2 cups granulated sugar
1-tbsp baking powder
1-tsp salt
1/2-cup vegetable oil
5 egg yolks, slightly beaten
3/4 cup unsweetened pineapple juice
8 egg whites
1/2-tsp cream of tartar
PREHEAT oven to 325-degrees F.
IN a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
MAKE a well in the center of the dry ingredients.
ADD the vegetable oil, egg yolks, and unsweetened pineapple juice. BEAT with your electric mixer until smooth.
IN another large mixing bowl, combine the egg whites and cream of tartar. Beat on high until you have very stiff peaks.
REMOVE from the mixer and slowly pour the first batter into the egg whites and gently fold together until mixture is well blended.
POUR batter into an ungreased tube pan. PLACE into the preheated oven and bake for 55-minutes.
INCREASE oven temperature to 350-degrees and bake for an additional 10-minutes.
REMOVE from oven and place on a cooling rack. After about 10-minutes, invert cake onto a plate and cool completely.
ICE pineapple cake with pineapple cream frosting. Recipe follows.
Pineapple Buttercream Frosting Your Ingredients:
1/2-cup butter, room temperature
4-cups confectioners’ sugar, sifted
8-tbsp crushed pineapple, well drained
2-tbsp pineapple juice
IN a small mixing bowl, cream the butter. Slowly add the confectioners sugar and blend until smooth and really creamy.
REMOVE from mixer and stir in crushed pineapples. Add the pineapple juice a little at a time until it reaches a spreadable consistency.
SPREAD on completely cooled pineapple cake. Make sure that the cake is thoroughly cool because if it isn’t, the frosting will melt and run down the sides.
YOU can arrange halved pineapple slices attractively on top for garnish. But senior Junior says that the cake is scrumptious and is its own garnish. Hey, what do I know?
