Orange Pineapple Chiffon Cake Recipe

Orange Pineapple Chiffon Cake Recipe


2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

1/4 teaspoon salt

7 eggs, separated

1/2 cup orange juice

1/2 cup vegetable oil

1/4 cup water

2 teaspoons vanilla extract

1 tablespoon grated orange peel

2 teaspoons grated lemon peel

1/2 teaspoon cream of tartar


1/2 cup confectioners’ sugar

2 tablespoons shortening

1 tablespoon butter, softened

1 can (8 ounces) crushed pineapple, well drained

How to make it

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 peels. 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.

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.

For icing, combine the confectioners’ sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.
Yield: 12 servings.