I have been planning to make this cake for a while now. It was originally planned to be a Valentines blog for people (like me) who didn't want to blow their own and everyone else's New Years resolution, by giving out chocolates and candy hearts. Unfortunately, the Valentines blog never happened, as I spent Valentine's Day enrolled in the school of "learn your dang poison plants before you go ploughing through your yard like a Batmobile tractor out of hell". Actually a lot of things didn't happen on Valentine's. I believe Mississippi Rob's official statement on the situation was "I love you Leper. Don't touch me." It was a very romantic day for me and one I will never forget :) So anyhoo, originally I planned to make a strawberry angel food cake for Valentines. I mention this because I still believe this idea has tremendous yummy potential as well, but my honey, MRob voted for this pineapple version, so I went with it instead. Here's how you make Pineapple Angel Food Cake.
First preheat your oven to 350° F. Next you are gonna need some of these.
Have you seen these? Freeze dried fruit chips. No sugar added. Just fruit. Very low calorie and yummy. They are very light so they won't weigh the angel food batter down, but they regain the texture of real pineapple (because they are real pineapple) when baked in the cake.
Next you will need to get together the rest of your ingredients. Here's the whole gang.
You will need to sift together 3 times- 3/4 cup of sugar, 1 cup of cake flour (have to use cake flour here. Do not substitute), and 1/2 tsp salt. The reason for all the excessive sifting is you are not only making sure there are no large pieces or foreign objects in your mixture, but you are also thoroughly mixing your ingredients.
Next you need to add to the bowl of your mixer 1 and 1/2 cups cold egg whites, 1 tbsp water, 1 tsp cream of tartar, 1 tsp vanilla, and 1/4 tsp almond extract. Beat this on low speed for about 1 minute. Increase the mixer speed to medium and beat until the mixture increases in volume about 4 and 1/2 to 5 times. This can take up to 3 minutes. I always set my timer for 2 minutes and check my progress when the timer goes off. If it needs more time I give it the other minute. The consistency will be soft and foamy, and will hold a very soft shape when the beater is lifted.
Use the time while your whites are beating to quickly remove your freeze dried pineapple from it's package and coarsely chop it into smaller chunks like so...
With the mixer still at medium speed very gradually add 3/4 cup granulated sugar 1 tbsp at a time over several minutes. Do not go too fast on this step as you are building the cakes structure. Continue beating the mixture until it holds soft, glossy peaks like this...
and this...
Note the shine on the meringue. I always begin checking the peak when I see this shine. If your meringue looses this shine then you have gone too far.
Next you will need to very gradually fold your flour/sugar/salt mixture into the whites. Begin by sifting about 1/8 of the flour over the top surface of the whites. Gently fold the flour into the whites, working from top to bottom. Be careful not to over mix. It is important not to break down the structure you built when whipping air into the whites.
Repeat this step 7 more times, sifting a little flour over the surface and gently folding from top to bottom with each addition.
Add the pineapple chunks to the last addition of flour.
Pour batter into ungreased 9 or 10 inch angel food cake pan, and smooth with spatula to level.
Bake 35 to 40 minutes. Cake is done when toothpick inserted in center comes out clean, or when it looks like this...
Turn cake, in pan, upside down over 4 glasses like so...
and allow to cool like this for at least 1 1/2 hours.
When cake has cooled, slide thin bladed knife around the edge of cake and also around center tube, pressing against pan, so as not to damage cake. Place cake board upside down on center top of cake pan, and hold together with cake pan while flipping over so that cake is now on cake board. You may have to use your knife to separate the cake from the bottom of the pan as well if you are using a pan with a removable bottom.
Drum roll please... and VOILA!!!
Introducing...
Pineapple Angel Food Cake!!! Isn't she lovely?
and wait, there is more. Not only is she beautiful, but she is also talented. This cake is very low calorie for a dessert (see diagram above), and virtually fat free. This pineapple angel food cake is well worth the effort in my book. Angel food is super fun to make, once you get the hang of it, and it is a lot of flavor bang for your calorie counting buck.
P.S. I am not a dietitian. I count calories using a free online calorie counter. I just like to try to be creative with my calories and thought it would be nice to share some of the things I like to eat. Hope you enjoy :)
P.S.S. I took this cake to work this morning. I sat it on the counter in the break room at 8:00 a.m. It was gone by 11:00 a.m. I think that may mean they liked it :)
Ingredients List
1 cup cake flour
1 1/2 cups sugar divided into two 3/4 cups
1/2 tsp salt
1 1/2 cups cold egg whites (about 12 large egg whites)
1tbsp water
1tsp cream of tartar
1 tsp vanilla
1/4 tsp almond extract
1-1/2 cup package of Crisps Real Pineapple Chunks
1. Preheat oven to 350°. Have ready a clean, ungreased 9 or 10 inch angel food pan.
2. Sift cake flour, 3/4 cup of sugar and salt together 3 times.
3. Add egg whites, water, cream of tartar, vanilla, and almond extract to a large bowl and beat on low speed for 1 minute. Increase the mixer speed to medium and beat until mixture increases in volume 4 1/2 to 5 times and is a soft foam that holds a very soft shape when the beaters are lifted. This can take up to 3 minutes, but may take less depending on your mixer, so test it.
4. While whites are mixing, coarsely chop dried pineapple pieces into smaller chunks.
5. Still at medium speed, beat in 3/4 cup sugar, 1 tbsp at a time. Take your time (2 to 3 minutes). You are building the cakes structure.
6. Continue to beat the mixture until soft, white, moist and shiny peaks are formed when the beater is lifted. Look for the shine on your meringue and check to see if they have soft peaks. Do not beat until stiff.
7. Sift a thin layer of the sifted flour/sugar/salt mixture over the surface of the egg white mixture (about 1/8 of total flour mixture). Gently fold, working from top to bottom of mixture. Be careful not to over mix, but just incorporate. Repeat this step 7 more times, adding the chopped pineapple pieces on the last addition.
8. Transfer mixture into prepared ungreased pan and bake at 350° for about 35 to 40 minutes. Cake is done when toothpick in center comes out clean.
9. Turn cake, in pan, upside down over 4 glasses, to cool for at least 1 1/2 hours.
10. Slice as desired and enjoy.
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