Ingredients Jump to Instructions ↓

  1. 8 egg whites

  2. 2-1/4 cups cake flour

  3. 1-1/2 cups sugar

  4. 3 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 5 egg yolks

  7. 2/3 cup unsweetened pineapple juice

  8. 1/2 cup canola oil

  9. 2 teaspoons grated lemon peel

  10. 1/2 teaspoon cream of tartar GLAZE:

  11. 2 cups confectioners' sugar

  12. 2 tablespoons butter, melted

  13. 2 to 3 tablespoons unsweetened pineapple juice

Instructions Jump to Ingredients ↑

  1. Let egg whites stand at room temperature for 30 minutes. 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 peel. 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. Yield: 12 servings.


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