Ingredients:

  • 1 cup cake flour, sifted
  • 1 ½ cups granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups fresh pineapple, diced or 1 can, drained
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream for serving

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, combine sifted cake flour and ¾ cup of sugar; set aside.
  3. In a large mixing bowl, whisk egg whites, cream of tartar, and salt until frothy.
  4. Gradually add the remaining sugar, beating until soft peaks form.
  5. Gently fold in the vanilla and almond extracts.
  6. Sift flour mixture over the egg whites and carefully fold until just combined.
  7. Pour the batter into the ungreased tube pan and smooth the top.
  8. Bake for 35-40 minutes, or until the top is golden and springs back when pressed.
  9. Remove from the oven and invert the pan to cool completely.
  10. Prepare the pineapple topping by combining pineapple, sugar, lemon juice, and vanilla in a bowl; let marinate.
  11. When the cake is cool, gently remove it from the pan and slice.
  12. Serve topped with marinated pineapple and optional whipped cream.