Pineapple Angel Food Cake



  • 1 1/3 sifted cake flour
  • 1/2 sugar minus 1 tablespoon
  • 1 pouch instant pina colada mix
  • 1/2 teaspoon vanilla powder*
  • 1/2 teaspoon salt
  • 1 1/2 cup egg whites (1 doz. eggs)
  • 1 1/2 teaspoon cream of tartar
  • 1 sugar
  • 1 crushed pineapple, drained


In medium bowl combine first five ingredients. In large mixing bowl beat egg whites until frothy, add cream of tartar and beat until soft peaks form when beater is raised. Gradually beat in remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and fold into pineapple. Dust flour mixture over remaining whites, 1/2 cup at a time, and fold in quickly but gently. Whisk together egg whites and pineapple mixture and fold into batter until uniform. Pour into tube pan; run small metal spatula or knife through batter to prevent air pockets and bake at 350° 40 minutes or until cake tester inserted in center comes out clean and cake springs back when lightly pressed. Invert pan, placing tube opening over neck of soda or wine bottle to suspend it well above the counter and cool cake completely in pan. Remove cake from pan. Ice cake with coconut butter
cream icing.


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