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MSGID: 35533.fidonet_cooking@1:105/500 2ddc0018
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple Chiffon Cake
 Categories: Cakes
      Yield: 1 Cake
 
  2 1/4 c  Cake flour; sifted
  1 1/2 c  Sugar
      3 ts Baking powder
      1 ts Salt
    1/2 c  Salad oil
      5    Egg yolks; unbeaten
    3/4 c  Water or pineapple syrup;
           - cold
      2 ts Vanilla
    1/2 c  Crushed pineapple;
           - well drained
      1 c  Egg whites (7 to 8)
    1/2 ts Cream of tartar
 
  Set out but do not grease a 10x4" tube pan. Preheat oven to 350?F.
  
  Sift cake flour, sugar, baking powder, and salt together in a mixing
  bowl. Make a well in the center, and add oil, egg yolks, water or
  pineapple syrup, vanilla, and crushed pineapple, in that order. Beat
  with a spoon until smooth.
  
  In another large mixing bowl, measure egg whites and cream of tartar.
  Whip together until whites form very stiff peaks. Pour egg yolk
  mixture gradually over whipped whites. Gently fold in with rubber
  scraper until just blended.
  
  Pour into ungreased pan and bake 65 minutes or until a knife inserted
  comes out clean When cake is done invert and let hang until cold.
  
  Icing:
  
  Make butter icing as usual but instead of milk use juice left from
  pineapple, add remaining pineapple.
  
  Recipe by Carolene Weber
 
MMMMM
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