More Great Recipes: Cake

Pineapple Angel Food


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 egg whites
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
3/4 cup sugar
1 tablespoon lemmon juice
1/2 cup pineapple juice
1 1/2 cups cake flour
1 teaspoon baking powder


Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.


Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.


Pairs Well With


Notes

A dash of local for every season
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