Pineapple Chiffon cake

This is such a yummy cake! I baked this for my students today, they loved it so much!
I was so busy when they were all here for the party and just forgotten to snap more cake photos for you :)

Light, super moist, beautiful pineapple chiffon

Recipe adapted from: taste of home ( with slight alteration)
Ingredients:

8 egg whites (room temperature)
2 and 1/4 cups cake flour
1 and 1/2 cup sugar ( I reduced to 1 cup)
3 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks (room temperature)
2/3 unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon peel ( I used lemon juice instead)
1/2 teaspoon cream of tartar ( I used lemon juice again)


GLAZE:

2 cups icing sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

before inverted 

Method:
1.  In a large bowl, combine flour, sugar, baking powder and salt.  Using mixer, whisk egg yolks, pineapple juice, oil and lemon peel. Gradually add in dry ingredients bit by bit. Beat until well blended.

2.  Beat egg whites and cream of tartar until stiff peak.  Add 1/3 to the yolk batter to lighten the texture.  Divide into 2 more batches, until all folded  into yolk batter.  Gently spoon into ungreased 10 in. tube chiffon pan.

3.  Bake on pre-heated oven 160C for 55 to 60 minutes or, until top springs back when lightly touched. Immediately invert pan, cool completely, about one hour ( I waited for 2 hours).

4.  Run a kinfe around the side and center tube of the pan. Remove cake to a serving plate.

5.  Combine icing sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over the top of cake, allowing some glaze to drape down the sides.

This is the last slice left after the party