Pineapple angel food cake is the sort of cake you love to make. Simple, sweet, and something that everyone loves.
I love angel food cake. It’s so light and fluffy and isn’t terribly bad for you. There’s very little sugar when you break it down per slice. It’s almost all egg whites which means no cholesterol and gives you more protein than a traditional cake would. This recipe is for a Fresh Pineapple Angel Food Cake but you could really use any filling that makes you happy.
Pineapple Angel Food Cake is a recipe that is searched for often online but there really aren’t many recipes out there for it. When I was doing some research I found a few people talking about it but nearly ALL of them used canned pineapple. That’s not really my style, so I set out to make it fully from scratch and I’m so glad I did. It turned out great!
Pineapples are one of my most favorite fruits. I almost always have one sitting on my counter or already cut up and waiting in the fridge to be eaten, although they normally disappear as soon as I cut them. We are a fruit eating family, for sure. When I was little my mom would buy fresh pineapples and cut them almost into sticks and put them in the freezer and I ate them like popsicles all summer long.
They’re also amazing grilled. I made Habanero Peach Pineapple Glazed Chicken Skewers for the 4th and they were a huge hit. They pair great with pork too, like in Mary Kay's grilled pork loin and pineapple recipe.
If you’re not a huge pineapple fan, then by all means choose another fruit. Nearly any would work well. I do think though you need something with an angel food cake. Because it is so light, it can be slightly plain if served alone.
If you wanted to use a shortcut you could always choose your favorite jam as the filling. You could forego the filling part and make a lemon or lime glaze with milk, confectioner's sugar and the juice and zest from your citrus. If you do though, use a skewer and poke some holes in the top of the cake so it saturates.
Angel food cakes are great grilled as well. You could serve it in a pool of creamy vanilla bean lemon curd. It really is a very versatile cake and very simple to make so just have fun with it! You could even use slices in place of pound cake in Tanya's crazy lemon mascarpone grilled cheese dessert.
Just one quick note of caution when making this or any angel food cake recipe. Make absolutely certain you sift your dry ingredients several times. Because the batter is so light, the last thing you want is a big clump of flour or sugar in it.
Normally I employ the fluff-and-scoop method with flour instead of sifting. You can fluff it with a spoon and then scoop it into the measuring cup. But with angel food cake, you’ll need to fluff-and-scoop, then sift and measure again.
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