Pineapple Chiffon Cake

Pineapple Chiffon Cake

Ingredients

• Pineapple Chiffon Cake :
• 2 cups unbleached or regular all-purpose flour
• 11⁄ 2 cups superfine sugar
• 21⁄ 2 teaspoons baking powder
• 1⁄ 2 teaspoon fine sea salt
• 7 large eggs, separated
• 1⁄ 2 teaspoon cream of tartar
• 1⁄ 2 cup canola oil
• 3⁄4 cup frozen pineapple juice concentrate, thawed
• 2 teaspoons vanilla extract
• 1⁄4 cup dark rum

The Glaze :

• 2 cups confectioners’ sugar, sifted
• 1⁄4 cup frozen pineapple juice concentrate, thawed, as needed
• Fresh mint , for garnish 

Cooking Instructions: 

1. Position a rack in the bottom third of the oven and preheat to 325°F.
2. Have an ungreased 10-inch tube (angel food cake) pan ready. Do not use a nonstick pan.
3. To make the cake, sift together the flour, 1 cup of the sugar, the baking powder, and salt. 
4. Using an electric mixer at low speed, whip the egg whites and cream of tartar in a large bowl until foamy. Increase the mixer speed to high. Gradually add the remaining 1⁄ 2 cup of sugar, and beat until the whites are stiff and shiny but not dry. 
5. In another large bowl, using the mixer at high speed, beat the yolks, vegetable oil, pineapple juice concentrate, and vanilla until the yolks are thick and pale yellow, about 31⁄2 minutes.
6. Add the flour mixture and beat at medium speed until the batter is well blended, scraping down the sides of the bowl often, about 2 minutes.
7. Stir one-fourth of the whites into the batter. In three equal additions, fold in the remaining whites. Pour into the pan and smooth the top.
8. Bake, without opening the door for at least 45 minutes, until the cake springs back when pressed, about 1 hour. 
9. Invert the cake pan upside down on a wire cake rack. (If the cake rises over the edge of the pan, let the inverted cake pan stand on its “feet” (or stick the tube in a wine bottle.)
10. Let cool for 30 minutes. Stand the cake pan right side up. 
11. Poke a few discreet holes in the top of the cake. Drizzle the rum over the cake, and let cool completely in the pan on the cake rack.
12. To make the glaze, sift the confectioners’ sugar into a bowl. Whisk in enough of the pineapple juice to make a thick but pourable icing.
13. Run a dinner knife around the inside of the pan and the tube. 
14. Invert and unmold the cake onto a serving platter. 
15. Spread the top of the cake with the glaze, letting the excess drip down the sides. 
16. Let stand until the icing sets. Garnish with the mint, slice, and serve.