Pineapple Angel Food Cake

Ingrédients

• 20 ounces crushed pineapple (drained)
• 1 3/4 cup fine sugar
• 1 1/2 cups egg whites
• 1 cup flour
• 2 teaspoons cream of tartar
• 1 teaspoon salt

Préparation

1. 1

   Heat: Preheat the oven to 325°F and spray a tube or bundt pan with nonstick spray.

2. 2

   Blend Dry: Place the flour and 1 cup of the sugar in a food processor and blend for about a minute until fully combined. Place in a small bowl and set aside.

3. 3

   Blend Sugar: Place the remaining sugar in the food processor and blend for about a minute, just to ensure it’s indeed finely blended.

4. 4

   Whip Whites: Place the egg whites and cream of tartar in a large bowl. Whisk using a hand mixer until a thick layer of foam forms on the top of the mixture.

5. 5

   Add Sugar: Add the blended sugar and whisk for about 5 minutes on high or until the entire mixture is very thick and making what looks like whirlwinds on top of the mixture.

6. 6

   Fold Dry: Sprinkle about a fourth of the flour mixture over the top and gently fold it into the egg white mixture. Repeat until all the flour is incorporated.

7. 7

   Whisk: Give a quick whisk with the mixer to ensure it’s fully mixed.

8. 8

   Squeeze Pineapple: By using your hands or placing the crushed pineapple in a fold of paper towels, squeeze it until a good portion of the juice has been released.

9. 9

   Sprinkle Juice: Sprinkle over the batter and gently fold it in.

10. 10

    Pour Batter: Pour the batter into the prepared pan and tap on the counter to even out the batter.

11. 11

    Bake on the lower rack for 20 minutes before turning the pan a full 180°F and baking another 20 minutes.

12. 12

    Invert Cake: Remove from the oven. Place a sheet of parchment paper over a cookie sheet or large cutting board and invert the cake on top of it without removing the pan.

13. 13

    Cool: Let it sit like this and cool for about 40 minutes.

14. 14

    Serve: Gently help the cake release from the pan. Slice, serve, and enjoy!