Pineapple Angel Food Cake

Ingredients and Weight:

• 1 2/3 cups (200g) cake flour, sifted
• 2 1/4 teaspoons (10g) baking powder
• 1/2 teaspoon (2g) salt
• 1 cup (200g) granulated sugar, divided
• 10 egg whites (340g)
• 1/4 teaspoon (1g) cream of tartar
• 1 teaspoon (5ml) vanilla extract
• 1 can (15 ounces/425g) crushed pineapple, drained

Preparation Time: 30 minutes

Cooking Time: 60-70 minutes

Difficulty Level: 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another large bowl, beat 3/4 cup (150g) of the sugar with the egg whites and cream of tartar until stiff peaks form.
4. Gradually add the remaining 1/4 cup (50g) of sugar while continuing to beat.
5. Fold in the vanilla extract.
6. Gradually fold in the flour mixture into the egg white mixture until just combined.
7. Pour the batter into an ungreased 10-inch (25cm) angel food cake pan.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Invert the cake pan onto a wire rack to cool completely.
10. Spread the drained pineapple evenly over the top of the cake.

Nutritional Information:

• Calories: 250 per serving
• Fat: 0g
• Carbohydrates: 60g
• Protein: 5g

Dish Characteristics:

• Light and fluffy
• Moist and tender
• Sweet and tangy
• Perfect for dessert or brunch

User Comments:

• "This cake is absolutely divine! The pineapple adds the perfect touch of sweetness and tanginess."
• "I've never made angel food cake before, but this recipe was surprisingly easy to follow."
• "The cake was a huge hit at my party. Everyone raved about how delicious it was."
• "I love the delicate texture of this cake. It's so light and airy."
• "This cake is a real crowd-pleaser. I've made it several times and it's always been a favorite."

Special Precautions and Tips:

• Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
• Do not overmix the batter, as this can toughen the cake.
• Use a sharp knife to cut the cake to prevent tearing.
• Store the cake at room temperature for up to 3 days.