Orange Pineapple Chiffon Cake Recipes

Steps:

• 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 zest. 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.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Steps:

• In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
• In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
• Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
• Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased tube pan.
• In a bowl, sift together flour, sugar, baking powder and salt.
• Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
• In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
• Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
• Pour the batter in tube pan.
• Bake for 60 minutes, or until cake springs back when touched.
• Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
• Run a knife along sides of cooled cake, and remove from pan.
• Split into two layers.
• Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
• To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
• Fold in the very well drained crushed pieapple.
• Use to fill and frost cake.
• Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
• Delicious!

Steps:

• Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; 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. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.