TZUTC: -0800   
   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   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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