Pineapple Chiffon Cake

• 8 large egg whites, room temperature
• 2-1/4 cups cake flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 large egg yolks, room temperature
• 2/3 cup unsweetened pineapple juice
• 1/2 cup canola oil
• 2 teaspoons grated lemon zest
• 1/2 teaspoon cream of tartar
• 2 cups confectioners' sugar
• 2 tablespoons butter, melted
• 2 to 3 tablespoons unsweetened pineapple juice

1. 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.
2. 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.
3. Bake on the lowest oven rack at 325u0b0 for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. 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.

egg whites, cake flour, sugar, baking powder, salt, egg yolks, pineapple juice, canola oil, lemon zest, cream of tartar, sugar, butter, pineapple juice

Taken from www.tasteofhome.com/recipes/pineapple-chiffon-cake/ (may not work)