Pineapple Angel Food Cake
Pineapple Angel Food Cake is a light and fluffy dessert that offers a sweet twist on the classic angel food cake. With its delicious taste of pineapple and a hint of vanilla, this cake is perfect for any occasion, whether it’s a light summer treat or a refreshing dessert after a hearty meal.
Why Make This Recipe
This recipe is a fantastic choice for those who love light and airy cakes. It’s easy to make, requires simple ingredients, and is a great way to use up fresh pineapple. Plus, the delicate sweetness of the cake pairs beautifully with a variety of toppings, including whipped cream or fresh fruit. Whether you are a beginner baker or a seasoned pro, this cake will impress your friends and family with its delightful flavor and texture.
How to Make Pineapple Angel Food Cake
Ingredients:
- 1 ¼ cups cake flour (125 g)
- 1 ¼ cups granulated sugar (250 g), divided
- 12 large egg whites
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tbsp vanilla extract
- 1 tsp almond extract (optional)
- ½ cup crushed pineapple, well-drained
- Zest of 1 small lemon or orange (optional)
Directions:
- Preheat your oven to 350°F (175°C). Line the bottom of a 10-inch tube pan with parchment paper, but don’t grease the sides.
- In a bowl, whisk together the cake flour and ¾ cup of sugar, then set that aside.
- In a large mixing bowl, beat the egg whites until they become foamy. Add in the cream of tartar and salt, continuing to beat until soft peaks form.
- Gradually add the remaining ½ cup of sugar, one tablespoon at a time, beating until you achieve stiff, glossy peaks.
- Fold in the vanilla, almond extract (if using), well-drained crushed pineapple, and citrus zest if desired.
- Sift the flour-sugar mixture over the egg white mixture in batches, gently folding until no streaks remain.
- Spoon the batter into the prepared tube pan and smooth the top.
- Bake for 35-40 minutes, or until the top is golden and springs back when touched.
- Invert the pan over a bottle or funnel to cool completely for an hour.
- Run a knife around the edges and the tube of the pan. Carefully transfer the cake to a plate and serve.
How to Serve Pineapple Angel Food Cake
Serve Pineapple Angel Food Cake plain, or top it with whipped cream and fresh pineapple slices for an extra burst of flavor. You can also sprinkle some powdered sugar on top for a beautiful finish. This cake is best enjoyed fresh but can be served chilled for a refreshing treat on warm days.
How to Store Pineapple Angel Food Cake
To store your Pineapple Angel Food Cake, keep it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure it’s well-covered to prevent it from drying out.
Tips to Make Pineapple Angel Food Cake
- Make sure your mixing bowl and beaters are completely clean and dry to ensure the egg whites whip up correctly.
- Use fresh pineapple for the best flavor, but canned crushed pineapple works well too—just make sure it is well-drained.
- Gently fold the flour into the egg whites to keep the batter airy and light.
Variation
For a twist on this recipe, try adding other fruit flavors like mango or strawberry. You can also substitute the almond extract with other extracts like coconut or lemon for different taste profiles.
FAQs
1. Can I make this cake in a different pan?
Yes, you can use a regular round cake pan, but the classic angel food cake is made in a tube pan because it allows the cake to rise high and cool upside down.
2. How do I know when the cake is done?
The cake is done when its top is golden brown and springs back when you gently touch it. You can also use a toothpick to check for doneness; it should come out clean.
3. Can I freeze Pineapple Angel Food Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
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