Friday, February 15, 2019

Ultra Soft Pineapple Chiffon Cake - HIGHLY HIGHLY HIGHLY RECOMMENDED!!!

Just realise that in a few days time, the Chinese New Year celebration is over...

Are you putting your feet up and relaxing? Or still busy with your CNY cooking and baking?

In the midst of celebrating Chinese New Year, I have noticed that many home-bakers are taking a break after their intensive pre-CNY baking.

If you still wish to bake something auspicious with Ong Lai (means pineapple and also "good fortune is coming" in Hokkien) for your on-going Chinese New Year celebration, I would HIGHLY HIGHLY HIGHLY RECOMMEND this Ultra Soft Pineapple Chiffon Cake recipe!

Or if you prefer to relax and take a break from baking now, I suggest that you should KIV this recipe and bake the cake later because it is a really GOOD recipe that you shouldn't missed...

In fact, this pineapple chiffon cake is one of BEST cakes that I have ever created. It is so good that I can't bake it into anything better!!!

pineapple chiffon cake
This ULTRA SOFT Pineapple Chiffon Cake is simply PERFECT!!!

Before baking this Pineapple Chiffon Cake, I knew that it is going to be nicely baked.

And I'm right!!! It is simply PERFECT!!!

It is not just perfect. To me, it is more perfect than my perfect orange chiffon cake at here!

Like my perfect orange chiffon cake, it shrinks very minimally and its texture is also ultimately soft and cottony!!!

It is actually a softer chiffon cake because pineapple juice is less acidic than orange juice, thus causing the egg proteins in this pineapple cake to set lesser and be less firm than the more-acidic orange cake.

If you are a chiffon cake enthusiast, I bet that you will love this cake! You will see in my video that it is a straightforward chiffon cake to bake. Nothing complicated and yet you can yield such a nice and soft chiffon cake!

pineapple chiffon cake
Happy to see that my pineapple chiffon cake rises pretty well and shrinks very minimally.
pineapple chiffon cake
Its texture is so ultimately perfectly soft and cottony!!!

Want to bake more ultra soft chiffon cake recipes?

Here are my other ultra chiffon cake recipes that I have created and shared at:
Banana Chiffon Cake
Honey Chiffon Cake
Cranberry Yogurt Chiffon Cake
Cocoa Chocolate Chiffon Cake
Milk Chiffon Cake
Pandan Chiffon Cake with milk
Orange Chiffon Cake
Like Bengawan Solo Ultimate Soft Pandan Chiffon Cake with coconut milk
Kinako / Roasted Soy Flour Chiffon Cake
Cranberry Egg White Chiffon Cake
Zebra Almond Chiffon Cake
Maple Syrup Chiffon Cake
Gula Melaka Chiffon Cake

If you like my blog and my recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Please support me! I'm an everyday working mum who loves to bake and share my recipes. And every LIKE, SHARE and FOLLOW from you are great motivation for me to share more in the future. Thank you!!!

Here's the recipe that is adapted from my perfect orange chiffon cake recipe at here.
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one tall and perfect 8-inch (20 cm) chiffon cake

For the egg white mixture:
210g egg whites (about 6)
100g caster sugar

For the egg yolks mixture:
90g egg yolks (about 6)
45g neutral tasting vegetable oil
90g pineapple juice
50g canned* pineapple, thoroughly drained and finely chopped (not puréed)
80g all purpose flour
40g corn flour
1/4 tsp salt
*Do not use fresh uncooked pineapple because its active enzymes will break down the egg proteins and stop the cake from rising effectively.

Preheat oven to 160°C.

For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.

While the mixture is beating, prepare and whisk egg yolk mixture.

For the egg yolk mixture:
Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale. Whisk in pineapple juice and pineapple pieces. Sift in both flours and salt and whisk gently until the batter is smooth and combined.

Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.

Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap.

Chiffon baking options:
Basic - Bake at 160°C for 50 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.

With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.

Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.

At the 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 5 mins until the top skin of the cake is nicely browned.

Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.

After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack.

Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!

Happy Baking
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  1. just want to find out is the 90g of pineapple juice is from the fresh pineapple or from the can.

    1. Hi, the pineapple juice is from a can or bottle. Please do not use juice from fresh uncooked pineapple because its active enzymes will break down the egg proteins and stop the cake from rising effectively.

  2. Hi Joe I just discovered your blog and recipes and is amazed by your willingness to share tips and what we face as hopeless bakers .You are a great help. To be sure you have my attention fr now onwards.a follower for life. Ha ha

    1. Hi Julia, Funny that I'm a Joe! LOL!!! Nice to hear that you like my blog and recipes. I hope that you enjoy baking with my recipes.

  3. Can i bake in 24 inch tube pan? I only have 24 inch.

  4. Wow that Cake!!. I should try baking a chiffon cake