- 2 and1/4 cups cake flour
- 1and ½ cups sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 5 egg yolks
- ⅔ cup 100% Pineapple Juice
- ½ cup canola oil
- 1 teaspoon grated lemon zest / 1 teaspoon grated lime zest
- 8 egg whites
- ½ teaspoon cream of tartar
- For the pineapple glaze: 2 cups confectioners’ sugar
- 2 tablespoons butter, melted
- 2 to 3 tablespoons canned 100% Pineapple Juice
- (Egg whites should be at room temperature for 30 minutes)
- Preheat oven to 325 F.
- Mix the flour, sugar, baking powder and salt, in a large bowl. Prepare another bowl and whisk egg yolks, pineapple juice, oil and lemon peel. Whisk them together and add to the dry ingredients; Beat until well blended.
- Using your stand mixer and bowl, beat egg whites and cream of tartar until stiff peaks form;
- Get a rubber spatula, fold about a quarter of the egg whites batter to the yolk batter and mix until combined.Gradually fold remaining egg whites gently until batter is uniform in color.
- Pour into an ungreased 10-in. tube pan. Using a metal spatula, slice through the batter to remove air pockets and smoothen the top gently using an angled spatula. Cover the top with a piece of aluminum foil to avoid browning too quickly on the top.
- Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan on a wire rack and let cool completely for about 1 hour or so.
- Run a knife around side and center tube of pan. Remove cake to your serving plate.
To make the glaze:
- Combine the confectioners’ sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides.
- Store cake at room temperature in a tightly closed cake container.
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