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Angel food cake is a beloved dessert known for its ethereal lightness and airy texture, making it a favorite among cake enthusiasts. This cake, characterized by its fluffy and spongy structure, is traditionally made with just a few key ingredients: egg whites, sugar, and flour. The result is a cake that is not only visually appealing but also deliciously light on the palate. In this recipe, we elevate the classic angel food cake by introducing a key ingredient that adds a delightful tropical twist: crushed pineapple. The pineapple not only enhances the flavor profile but also adds moisture to the cake, ensuring each bite is bursting with freshness.

Sweet and Light Pineapple Angel Food Cake

Discover the refreshing delight of Sweet and Light Pineapple Angel Food Cake! This airy dessert combines the classic fluffy texture of angel food cake with the tropical sweetness of crushed pineapple, creating a delicious treat that’s perfect for any occasion. Easy to make and guilt-free, it features simple ingredients like egg whites, sugar, and flour. Ideal for summer gatherings or family meals, it’s a light dessert that satisfies your sweet cravings. Enjoy a slice of paradise today!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar, divided

12 large egg whites (approximately 1 ½ cups)

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

1 cup crushed pineapple, drained (reserve juice for optional glaze)

Powdered sugar for dusting (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan; it requires a non-greased surface to rise properly.

    Prepare the Dry Ingredients: In a small bowl, sift together the flour and 1/2 cup of granulated sugar. Set aside.

      Whip Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed. Once foamy, add the cream of tartar, vanilla extract, almond extract, and salt. Continue whisking until soft peaks form.

        Add Sugar: Gradually add the remaining 1/2 cup of granulated sugar, a few tablespoons at a time, continuing to beat on high speed until stiff peaks form and the mixture is glossy.

          Fold in Dry Ingredients: Carefully fold in the flour and sugar mixture into the egg whites in three parts. Use a gentle folding motion to maintain the airy texture.

            Incorporate Pineapple: Gently fold the crushed drained pineapple into the batter until evenly distributed.

              Transfer to Pan: Pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula.

                Bake: Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. The top should look dry.

                  Cool the Cake: Remove the cake from the oven and immediately invert it (upside down) onto a bottle or rack to cool completely. This prevents it from collapsing.

                    Remove from Pan: Once cooled, run a knife around the edges of the pan and gently remove the cake.

                      Optional Glaze: If desired, use the reserved pineapple juice to create a light glaze. Heat a small saucepan, add the juice, and simmer until slightly thickened. Drizzle over the cooled cake before serving.

                        Serve: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Slice and serve chilled or at room temperature.

                          Prep Time, Total Time, Servings:

                            20 minutes | 1 hour | 12 servings