Recipes & Cooking Desserts & Baking Cakes Angel Food & Sponge Cake Pineapple Chiffon Cake Be the first to rate & review! Richer than angel food cake, chiffon cake is just as airy and light and makes such a pretty dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 9, 2019 Save Rate PRINT Share Close Photo: Jay Wilde Prep Time: 40 mins Stand Time: 30 mins Bake Time: 1 hr Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 5 egg yolks 8 egg whites (1 cup) 2 ¼ cup sifted cake flour 1 ½ cup sugar 3 teaspoon baking powder 1 teaspoon salt ½ cup cooking oil ¾ cup unsweetened pineapple juice ½ teaspoon cream of tartar Pineapple-Buttercream Icing Pineapple Daisies, * (optional) Pineapple-Buttercream Icing ½ cup softened butter 2 cup sifted powdered sugar 6 tablespoon well-drained crushed pineapple 2 tablespoon pineapple juice 2 ½ cup sifted powdered sugar Directions Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add oil, egg yolks, and pineapple juice in that order. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until batter is satin smooth. Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan. Set pan on a baking sheet or pizza pan. Bake in a 325 degrees F oven for 60 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (in the pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Frost cooled cake with Pineapple-Buttercream Icing. If desired, decorate with Pineapple Daisies. Makes 12 servings Pineapple-Buttercream Icing In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar, beating well. Stir in pineapple and pineapple juice. Beat thoroughly. Gradually beat in powdered sugar until of spreading consistency. Spread on top and sides of cake. Rate It Print Nutrition Facts (per serving) 515 Calories 19g Fat 82g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 515 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 107mg 36% Sodium 353mg 15% Total Carbohydrate 82g 30% Protein 5g 10% Vitamin C 2.4mg 3% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 124mg 3% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.