Sweet and Light Pineapple Angel Food Cake

Angel food cake is a beloved classic dessert known for its ethereal lightness and airy texture. Originating in the United States during the late 19th century, this cake has become a staple at celebrations and gatherings, often served as a delightful ending to a meal. Its unique composition, primarily made of egg whites, sugar, and flour, sets it apart from denser cakes, making it a popular choice for those seeking a lighter dessert option.

Discover the joy of baking with this Sweet and Light Pineapple Angel Food Cake recipe! This airy dessert combines the classic angel food cake's light texture with the tropical sweetness of pineapple and a hint of coconut. Perfect for summer gatherings or any celebration, this cake is easy to make and a delight to eat. Serve it with fresh pineapple and whipped cream for an elegant touch. Treat yourself and impress your guests with this guilt-free indulgence!

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Ingredients

1 cup pineapple juice (fresh or canned)

1 ½ cups granulated sugar, divided

1 cup cake flour, sifted

12 large egg whites, at room temperature

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon coconut extract (optional)

1 cup diced fresh pineapple (for garnish)

Whipped cream (for serving)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Make sure that your angel food cake pan is ungreased.

Prepare Dry Ingredients:

In a mixing bowl, combine the cake flour with ½ cup of granulated sugar. Sift them together three times to aerate and mix the flour and sugar evenly.

Whip Egg Whites:

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to medium-high and continue beating until stiff peaks form. This should take about 5-7 minutes.

Incorporate Sugar:

Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, to the egg whites, beating well after each addition. Once all the sugar is incorporated, the mixture should be glossy and hold stiff peaks.

Add Flavorings:

Gently fold in the vanilla extract, coconut extract (if using), and the pineapple juice into the whipped egg whites. Make sure it’s well combined without deflating the mixture.

Fold in Flour:

Sift the flour and sugar mixture over the egg whites in three additions. Gently fold the flour into the egg whites using a spatula, being careful not to deflate the airy mixture. The batter should be light and fluffy.

Pour and Bake:

Pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.

Cool the Cake:

Once baked, immediately invert the cake pan onto a cooling rack (if your pan has feet) or a bottle (if it doesn't) and allow it to cool completely, about 1-2 hours. This helps to prevent the cake from collapsing.

Remove from Pan:

Once cooled, gently run a knife around the edges of the cake and invert it onto a serving plate. Carefully remove the pan and slice into the angel food cake.

Serve:

Garnish with diced fresh pineapple and dollops of whipped cream. Enjoy this light and fluffy treat!

Prep Time, Total Time, Servings:

15 minutes | 1 hour | Serves 8-10