Pineapple Chiffon Cake - cooking recipe

Ingredients

2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup unsweetened pineapple juice (just drain from can, and save the crushed pineapple for the topping)
1 cup egg white, room temperature (8 egg whites)
1/2 teaspoon cream of tartar
PINEAPPLE TOPPING
2 -3 cups whipping cream
sugar
1 (20 ounce) can crushed pineapple (VERY well drained)

Preparation

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!