Pineapple Angel Food Cake
Fluffy and fruity, this airy cake is delicate and sweet, the perfect after dinner treat.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe
167
Calories
5g
Protein
36g
Carbs
0g
Fat
0g
Fiber
28g
Sugar
105mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
egg whites
12 large · about 1 1/2 cups
cream of tartar
1 teaspoon
sugar
1 1/2 cups
vanilla extract
1 teaspoon
salt
1/4 teaspoon
flour, sifted
1 cup
crushed pineapple in 100% juice
1 cup · do not drain
whipped topping
optional
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
In a large mixing bowl, beat the egg whites until they are foamy.
- 4
Add the cream of tartar and beat until stiff, but not dry. Gradually beat in the sugar.
- 5
Add the vanilla and salt and then gently fold in the flour.
- 6
Add the pineapple to the cake mix.
- 7
Pour into an ungreased 13x9-inch pan.
- 8
Bake for 25 to 35 minutes, until golden brown or an inserted toothpick comes out clean.
- 9
Let cool and serve with whipped topping (optional).
Source: USDA MyPlate Kitchen · Ohio State University Cooperative Extension
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