Ingredients:

  • 1 cup powdered sugar
  • 1 cup cake flour (not self-rising)
  • 12 large egg whites (room temperature)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 can (20 oz) crushed pineapple in juice, drained (reserve juice for glaze)
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Do not grease the pan; the batter needs to cling to the sides of the pan as it rises.
  2. In a medium bowl, sift together the powdered sugar and cake flour. Repeat this process twice for the best texture.
  3. In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until frothy. Add cream of tartar, vanilla extract, almond extract, and salt. Increase to high speed and continue beating until stiff peaks form.
  4. After the egg whites have reached stiff peaks, gradually add the powdered sugar and cake flour mixture (about 1/4 cup at a time). Gently fold it in using a spatula.
  5. Gently fold in the drained crushed pineapple and lemon juice into the batter. Be careful not to deflate the batter.
  6. Carefully pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top lightly with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and immediately invert the pan onto a wire rack or a bottle. Let it cool completely in this position for about an hour.
  9. Once cooled, use a knife to gently separate the edges of the cake from the pan. Invert back onto a serving plate.
  10. Slice the cake using a serrated knife. Its best enjoyed plain or with a light dusting of powdered sugar or topped with a dollop of whipped cream.