Recipe: Royal Hawaiian Chiffon Cake
Description: This was an old recipes that my Grandma had , and my family just loves it. I typed this recipe exactly how the original was from Betty Crocker back in  the 60's
Ingredients: [{"text": "STEP 1 : MEASURE LEVEL INGREDIENTS THROUGHOUT AND SIFT TOGETHER INTO A MIXING BOWL."}, {"text": "2 cup(s) sifted gold medal flour (not packed)"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "3 teaspoon(s) baking powder *"}, {"text": "1 teaspoon(s) salt *"}, {"text": "MAKE A WELL AND ADD IN ORDER : THEN BEAT WITH SPOON UNTIL SMOOTH"}, {"text": "1/2 cup(s) cooking oil (salad) ; wesson or mazola"}, {"text": "7 medium egg yolks"}, {"text": "3/4 cup(s) cold water"}, {"text": "2 teaspoon(s) vanilla"}, {"text": "2 teaspoon(s) grated rind of 1 lemon"}, {"text": "STEP 2 : MEASURE INTO LARGE MIXING BOWL ; WHIP UNTIL WHITES ARE VERY STIFF PEAKS ; DO NOT OVER BEAT"}, {"text": "1 cup(s) egg whites (7 or 8 )"}, {"text": "1/2 teaspoon(s) cream of tartar"}]
Instructions: STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
* if using self rising flour , omit salt and baking powder.
ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.
