No servings information available
2¼ c. cake flour
1½ c. sugar
3 teaspoons baking powder
1 teaspoon salt
½ c. vegetable oil
5 egg yolks
¾ cup cold water
2 tablespoons of grated orange or lemon peel
1 cup egg whites (about 8)
½ teaspoon cream of tartar
1 box regular vanilla pudding
1 14 oz.can crushed pineapple
1 pint whipping cream
1 teaspoon vanilla
No nutrition information available
cook together one pkg of vanilla pudding with a can of crushed pineapple. Let cool and set aside. Whip one pint of cream and then fold these together.
Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water and orange or lemon peel with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10x4 inches.
Bake until top springs back when touched lightly, about 1 14 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan.
Cut through the center of the cake and spread with pineapple filling. Then frost the sides and top with filling.