Welcome back! Today, we have another chiffon cake! Evidently, we really like chiffon cakes, but there's a good reason - they're actually not too hard to make once you get the process down, and you can really make a lot of variations. Plus, you get a nice big, fluffy cake. In other words, it's delicious! This version uses the pineapple preserves that we made a while ago; it's a great combination with the innate flavor and texture of the cake. Pineapple Chiffon Cake Makes an 8" cake Ingredients: 6 egg yolks 60 grams oil 80 grams orange juice (or milk) 120 grams pineapple preserves 1/2 teaspoon baking powder (optional) 120 grams cake flour 1 tablespoon Grand Marnier (optional) 6 egg whites 1 teaspoon lemon/lime juice 60 grams sugar Directions: Mix the egg yolks along with the oil. Add the orange juice and pineapple preserves (the Grand Marnier too if you want), then mix. Sift the cake flour and baking powder in, but don't over-mix! In another bowl, put in the eg...