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Orange Pineapple Chiffon Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 large eggs, separated
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon cream of tartar
  • ICING:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons shortening
  • 1 tablespoon butter, softened
  • 1 can (8 ounces) crushed pineapple, well drained

Directions

  1. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon zests. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
  2. Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
  3. For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.

Nutrition Facts

1 slice: 361 calories, 15g fat (3g saturated fat), 127mg cholesterol, 197mg sodium, 51g carbohydrate (33g sugars, 1g fiber), 6g protein.

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