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Chiffon Cake, Pineapple (P, TNT)
Source: my friend Holly
Serves: 12-16

1-1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup frozen pineapple juice concentrate, at room temperature
1 teaspoon vanilla extract
6 egg whites, at room temperature
2 tablespoons confectioners' sugar
1 (20-ounce) can unsweetened crushed pineapple, well drained

1 cup confectioners' sugar
3 tablespoons frozen pineapple juice concentrate, at room temperature
1 teaspoon lemon juice

Make the Cake:
Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray and dust with flour.

In a large mixing bowl combine flour, granulated sugar, baking powder and salt. Make a well in the center and in the well place oil, pineapple juice concentrate and vanilla. Mix just until combined.

In clean mixing bowl, beat egg whites until foamy. Add powdered sugar and beat until whites are stiff but not dry.

In four additions fold some of both flour mixture and crushed pineapple into egg whites.

Pour batter into prepared pan and bake 35-40 minutes, until cake springs back when pressed lightly. Transfer cake to wire cooling rack and cool 10 minutes; loosen sides and center with thin knife blade and invert cake onto serving plate.

Make Glaze:
While cake is baking, in small bowl combine confectioners' sugar, pineapple juice concentrate and lemon juice.

Spread warm cake with glaze; cool completely.

Poster's Notes:
Chiffon cakes are made with vegetable oil and egg whites, which produce a cake that is light, tender, moist, and cholesterol-free.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: Calories: 238; Cholesterol, 0mg; Fat, 7g; Calories from fat: 26.4%