Overtime, I’ve discovered that combining the lightness of angel food cake with the tropical zest of crushed pineapple creates a dessert that’s both ethereal and bursting with flavor. This recipe is a testament to the magic that happens when simplicity meets creativity in the kitchen.
Why This Recipe Works
- The angel food cake provides a light, airy base that perfectly complements the dense, moist texture of the crushed pineapple cake.
- Using crushed pineapple in the cake adds natural sweetness and moisture, reducing the need for excessive sugar or fats.
- The contrast in textures and flavors makes this dessert a standout at any gathering.
- This recipe is surprisingly easy to make, requiring no fancy ingredients or equipment.
- It’s a versatile base that can be customized with various toppings or mix-ins.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup unsalted butter, melted
- 2 tsp baking powder
Equipment Needed
- 10-inch tube pan
- Electric mixer
- Large mixing bowls
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Ensure your tube pan is clean and dry; do not grease it as the cake needs to cling to the sides to rise properly. Sift together the flour and 3/4 cup of sugar in a bowl to aerate the mixture, which is crucial for that light angel food texture.
Whip the Egg Whites
In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt, continuing to beat until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff, glossy peaks form. This step is key for volume, so don’t rush it.
Fold in the Flour
Gently fold the sifted flour mixture into the egg whites in batches, being careful not to deflate the mixture. Add the vanilla extract last, folding just until incorporated. The batter should be light and airy.
Prepare the Pineapple Mixture
In another bowl, mix the drained crushed pineapple with melted butter and baking powder. This mixture will be denser but ensures the pineapple cake layer is moist and flavorful.
Layer and Bake
Carefully spoon the angel food batter into the tube pan, then gently layer the pineapple mixture on top. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted comes out clean. Invert the pan to cool completely before removing the cake.
Tips and Tricks
For the best results, make sure your egg whites are at room temperature before whipping; they’ll achieve greater volume. When folding the flour into the egg whites, use a gentle hand to maintain as much air as possible. If you’re short on time, you can use a store-bought angel food cake mix as a base, but homemade truly makes a difference. Experiment with adding a teaspoon of cinnamon or nutmeg to the pineapple mixture for a spiced version. Lastly, serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate it to new heights.
Recipe Variations
- Add a layer of sweetened coconut flakes between the angel food and pineapple layers for a tropical twist.
- Substitute the crushed pineapple with crushed mango or peach for a different fruit flavor.
- Mix in a handful of chopped pecans or walnuts into the pineapple mixture for added crunch.
- Drizzle the finished cake with a rum or vanilla glaze for extra sweetness.
- For a chocolate version, add cocoa powder to the angel food batter and use chocolate chips in the pineapple layer.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can be used, but make sure to crush it finely and drain any excess juice to prevent the cake from becoming too wet. The flavor will be fresher and more vibrant, but the texture might vary slightly.
Why shouldn’t I grease the tube pan?
Angel food cake needs to cling to the sides of the pan to rise properly. Greasing the pan would prevent the cake from achieving its characteristic height and texture.
Can this recipe be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend. However, the texture might be slightly different, so look for a blend that’s suitable for light cakes.
Summary
This angel food and crushed pineapple cake recipe is a delightful combination of light and moist textures, with a tropical twist. Easy to make and versatile, it’s sure to impress at any occasion.