Ingredients:

  • 1 cup (120g) cake flour
  • 1 cup (120g) granulated sweetener (like erythritol or another sugar substitute)
  • 12 large egg whites (about 1 ½ cups or 360ml)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (300g) fresh pineapple, diced
  • 1 tablespoon fresh lime juice
  • 1-2 tablespoons granulated sweetener (optional, to taste)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, sift together the cake flour and granulated sweetener. Set aside.
  3. In a mixing bowl, whip egg whites until frothy; add vanilla and salt.
  4. Continue whipping until soft peaks form.
  5. Gradually fold in the flour mixture into the whipped egg whites using a rubber spatula until just combined.
  6. Transfer the batter into the ungreased tube pan, smoothing the top with a spatula.
  7. Bake for 30-35 minutes, or until the cake is golden and springs back when touched.
  8. Invert the tube pan to cool the cake completely upside down on a cooling rack.
  9. Meanwhile, in a bowl, combine the diced pineapple with lime juice and sweetener.
  10. Once the cake cools, run a knife along the edges to release it from the pan and invert onto a serving plate.
  11. Top with the pineapple mixture before serving.