Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • ½ teaspoon (3g) salt
  • 12 large egg whites (about 1 ½ cups or 360ml), at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) cream of tartar
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (30g) powdered sugar
  • ½ teaspoon (2g) vanilla extract
  • 1 ½ cups (225g) fresh pineapple, diced
  • Optional: mint leaves for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C) and do not grease the tube pan; it helps the cake rise.
  2. Sift together cake flour, ¾ cup of granulated sugar, and salt in a mixing bowl.
  3. Beat egg whites on medium speed until foamy; add cream of tartar, increase speed, and beat until soft peaks form.
  4. Gradually add the remaining ¾ cup sugar, beating until sturdy peaks form and mixture is glossy.
  5. Gently fold in vanilla extract and flour mixture in stages, being careful not to deflate egg whites.
  6. Pour batter into the prepared tube pan and bake for 35-40 minutes until golden.
  7. Invert the pan immediately onto a cooling rack and cool completely.
  8. While the cake cools, whip the heavy cream until soft peaks form; gradually add powdered sugar and vanilla, then whip until stiff peaks form.
  9. Gently fold in diced pineapple.
  10. Once the cake is completely cool, remove from the pan, slice, and serve with pineapple delight on top.
  11. Garnish with mint leaves if desired.