Pineapple Angel Food Cake
Makes:
12 Servings
Fluffy and fruity, this airy cake is delicate and sweet, the perfect after dinner treat.
Ingredients
- 12 large egg whites (about 1 1/2 cups)
- 1 teaspoon cream of tartar
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour, sifted
- 1 cup crushed pineapple in 100% juice (do not drain)
- whipped topping (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large mixing bowl, beat the egg whites until they are foamy.
- Add the cream of tartar and beat until stiff, but not dry. Gradually beat in the sugar.
- Add the vanilla and salt and then gently fold in the flour.
- Add the pineapple to the cake mix.
- Pour into an ungreased 13x9-inch pan.
- Bake for 25 to 35 minutes, until golden brown or an inserted toothpick comes out clean.
- Let cool and serve with whipped topping (optional).
Notes
Learn more about:
Ohio State University Cooperative Extension
