Angel Food Cake w/ Pineapple Topping

Angel Food Cake with Pineapple Topping
whipping the egg whites to stiff peaks
folding the flour/sugar mixture into the beaten egg whites
The batter will reach almost to the top of the tube pan;
Don’t worry-it won’t overflow.
Cooling the cake;
A soy sauce bottle works perfectly.
a nicely golden angel food cake
Slather a thick slice with lots of pineapple topping!

I first made a from-scratch angel food cake when I was a home economics student in eighth grade. That cake turned out wonderfully, and I have never deemed it necessary to stray from said recipe.  Fifteen years later, I am still making that cake, although now I have a sturdy stand mixer to speed things along.
Making angel food cake from scratch is no simple task. That being stated, there is a definite texture difference in homemade versus boxed angel food cake. Homemade cakes tend to be much moister, and because you can switch up the amount of extracts, more flavorful.
My family’s favorite topping is a fluffy pineapple one. It is quite simple to whip together but tastes wonderful on the cake as well as on its own.
Cute anecdote for my readers: I have an Amazon parrot named “Hosanna” whom lives at my parents’ house. She has quite the sweet tooth. When we make the cake, she looks forward to a special treat of pineapple topping and dives right into it.

Angel Food Cake w/ Pineapple Topping
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • For the Angel Food Cake:
  • 1 cup cake flour
  • ¾ cup + 2 Tablespoons white sugar
  • 12 egg whites (1&1/2 cups)
  • 1&1/2 teaspoons cream of tartar
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • 1&1/2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ------------
  • For the Pineapple Topping:
  • 1 small pkg. instant french vanilla pudding mix
  • 1 large can undrained crushed pineapple
  • 8 oz. cool whip
Instructions
  1. For the angel food cake: Preheat oven to 375 degrees. Stir together flour and first amount of sugar; set aside.
  2. In a large mixer bowl, beat egg whites, cream of tartar, and salt until creamy.
  3. Add second amount of sugar to egg white mixture, two tablespoons at a time, beating at high speed until meringue holds stiff peaks.
  4. Gently fold in vanilla and almond extracts.
  5. Sprinkle flour-sugar mixture, a little at a time, over meringue, folding in gently just until flour-sugr mixture disappears.
  6. Push batter into an ungreased tube pan. Cut through with a knife.
  7. Bake for 30-35 minutes, until top springs back when touched lightly with a finger. Invert pan onto a bottle and let hang until cooled completely, about 2 hours.
  8. For the Pineapple Topping: Combine pudding mix and pineapple until incorporated. Fold in cool whip. Refrigerate to set.
  9. To Serve: Spoon topping over slices of angel food cake. (Or just whip out a spoon and eat it on its own)!

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