Indulge in this irresistibly delicious treat Heavenly Pineapple Angel Food Cake combines light fluffy texture with tropical sweetness Perfect for any occasion
Ingredients
Scale
1 cup all-purpose flour, sifted
1 1/2 cups granulated sugar, divided
12 large egg whites (room temperature)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup crushed pineapple, drained
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Proper preheating ensures your cake rises beautifully!
Use an ungreased 10-inch angel food cake pan. The ungreased sides help the cake climb as it bakes.
In a medium bowl, whisk together the flour and 1/2 cup of granulated sugar until well combined. Set it aside.
In a large mixing bowl, beat the egg whites at medium speed using a hand or stand mixer until foamy. Add the salt and continue to beat until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, until stiff peaks form.
Gently fold in the vanilla and almond extracts, lemon juice, and crushed pineapple into the whipped egg whites. Be careful not to deflate the mixture!
Sprinkle the flour mixture over the egg white mixture, folding gently until just combined. This step is crucial for maintaining the cake’s light texture.
Pour the batter into the prepared pan, smoothing the top. Bake for 35 minutes or until the cake is golden and springs back when touched.
Invert the cake pan immediately onto a cooling rack and let it cool completely in the pan. This prevents it from collapsing.
