| PINEAPPLE ORANGE CHIFFON CAKE |
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Makes one cake3 eggs, separated 1-1/2 cups sugar, divided 2 cups unsifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 can (6 ounces) unsweetened pineapple juice 1/3 cup CRISCO Oil 1/4 cup milk 2 teaspoons grated orange peel Filling: 2/3 cup pineapple preserves 1/3 cup orange marmalade Frosting: 1 cup whipping cream 1/2 teaspoon grated orange peel 1/4 cup confectioners sugar Preheat oven to 350ºF. Grease and flour two 9-inch round pans. Set aside. Place egg whites in medium mixing bowl. Beat at high speed of electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, while beating at high speed until stiff peaks form. Set aside. Mix remaining 1 cup sugar, flour, baking powder and salt in large mixing bowl. Add pineapple juice, Crisco Oil, milk, orange peel and egg yolks. Beat at low speed of electric mixer until ingredients are moistened, scraping bowl constantly. Beat at high speed 2 minutes, scraping bowl occasionally. Fold in egg white mixture. Pour into prepared pans. Bake at 350ºF, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. For filling, mix pineapple preserves and orange marmalade in small mixing bowl. Spread some of mixture on top of one layer. Top with remaining layer. Spread top with remaining mixture. For frosting, place whipping cream in chilled medium mixing bowl. Beat at high speed of electric mixer until thickened. Add orange peel. Gradually add confectioners sugar while beating at high speed until stiff peaks form. Spread on sides and top of cake. Serve immediately or refrigerate. Garnish with orange slices or orange zest, if desired. |
