2 and1/4 cups cake flour
1and ½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
5 egg yolks
⅔ cup 100% Pineapple Juice
½ cup canola oil
1 teaspoon grated lemon zest / 1 teaspoon grated lime zest
8 egg whites
½ teaspoon cream of tartar
For the pineapple glaze: 2 cups confectioners’ sugar
2 tablespoons butter, melted
2 to 3 tablespoons canned 100% Pineapple Juice
(Egg whites should be at room temperature for 30 minutes)
Preheat oven to 325 F.
Combine flour, sugar, baking powder and salt, in a mixing bowl.
On another bowl, whisk egg yolks, pineapple juice, oil and lemon peel. Stir them together and add to the dry ingredients; Stir until well blended.
Using your stand mixer and mixing bowl, beat egg whites and cream of tartar until stiff peaks form;
Use a rubber spatula and fold about a quarter of the egg whites batter to the yolk batter and mix until combined. Slowly fold remaining egg whites gently until batter is uniform in color.
Transder into an ungreased 10-in. tube pan. Using a metal spatula, slice through the batter to remove air pockets and smoothen the top gently using an angled spatula. Place a cover on top with a piece of aluminum foil to avoid browning too quickly on the top.
Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan on a wire rack and let cool completely for about 1 hour or so.
Run a knife around side and center tube of pan. Remove cake to your serving plate.
To make the glaze:
Mix the confectioners’ sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides.
Store cake at room temperature in a tightly closed cake container.