Description
A light, airy angel food cake infused with tropical pineapple flavor—moist, sweet, and perfect for summer gatherings.
Ingredients
Units
Scale
- 1 cup cake flour (125 g)
- 1 1/4 cups granulated sugar (250 g), divided
- 12 large egg whites
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cup crushed pineapple, well-drained
- Zest of 1 small lemon or orange (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line bottom only of a 10-inch tube pan with parchment; do not grease.
- In a bowl, whisk cake flour with ¾ cup sugar; set aside.
- In large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat to soft peaks.
- Gradually add remaining ½ cup sugar, a tablespoon at a time, beating to stiff glossy peaks.
- Gently fold in vanilla, almond extract (if using), drained pineapple, and zest.
- Sift flour-sugar mixture over egg-white mixture in stages, folding gently after each addition until no streaks remain.
- Spoon batter into prepared tube pan; smooth top gently.
- Bake 35–40 minutes, until top is golden and springs back to touch; an inserted toothpick comes out clean.
- Invert pan immediately onto a bottle or funnel to cool completely (about 1 hour).
- Once cooled, run a thin knife around edges and tube; transfer to plate and serve.
Notes
- Ensure pineapple is very well-drained to avoid deflating the meringue.
- Cooling upside down helps maintain height and texture.
- Store in a loosely covered container at room temperature for up to 2 days.
- Optional glaze: dust with powdered sugar or top with whipped cream and pineapple slices.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 0 mg