Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 2 tablespoons confectioners' sugar
Special Equipment Needed:
- Electric mixer
- 9-inch angel food cake pan
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease and flour a 9-inch angel food cake pan.
2. In a medium bowl, sift together the flour, granulated sugar, and salt.
3. In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
4. Add the cream of tartar and vanilla extract and beat until stiff peaks form.
5. Gradually add the flour mixture to the egg whites, folding in gently until just combined.
6. Gently fold in the crushed pineapple.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. Dust the top of the cake with confectioners' sugar before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 375°F
Serving Size: 12
Nutritional Information:
Calories: 184
Fat: 0.3g
Carbohydrates: 40.2g
Protein: 4.2g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with cake flour
- Granulated sugar: can be substituted with light brown sugar
- Cream of tartar: can be substituted with white vinegar
- Vanilla extract: can be substituted with almond extract
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter
- Top the cake with a glaze made of 1/2 cup of pineapple juice and 2 tablespoons of confectioners' sugar
Tips and Tricks:
- Make sure to sift the dry ingredients together to ensure a light and fluffy cake
- Beat the egg whites until stiff peaks form for a light and airy texture
- Gently fold in the crushed pineapple to avoid deflating the egg whites
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with confectioners' sugar and top with fresh pineapple slices.
Garnishes:
- Fresh pineapple slices
- Chopped walnuts or pecans
Pairings:
- Whipped cream
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, make sure to fold in the dry ingredients gently.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
Food History:
Angel food cake is believed to have originated in the 19th century in the United States.
Flavor Profiles:
This cake has a light and airy texture with a sweet and fruity flavor.
Serving Suggestions:
- Serve with a dollop of whipped cream and a sprinkle of chopped nuts.
- Serve with a scoop of ice cream and a drizzle of caramel sauce.
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