1 1/2 cups Super Fine Sugar, divided plus more for pineapple puree and whipped cream (to taste)
1 3/4 cups Egg Whites, approximately 13 large egg whites
1/2 teaspoon Salt, plus a pinch, divided
1 tablespoon Water, very warm
1 1/2 teaspoons Cream Of Tartar
2 teaspoons Pure Vanilla Extract
2 cups Pineapple, fresh
2 tablespoons Butter
1/2 teaspoon Cornstarch
2 tablespoons Honey, optional
1 1/2 cups Heavy Cream
For the Cake:
Preheat oven to 350°F.
Measure 1 cup cake flour then sift and re-measure.
Sift 3/4 cup caster sugar removing any clumps then combine it with the cake flour and sift 4 more times and set aside.
In the bowl of an electric mixer with whisk attachment add egg whites and warm water and start mixing on medium, about 1 minute.
When egg whites become foamy turn speed to high and add salt, tartar and vanilla.
When the egg white mixture is nearly tripled in volume and starts to form soft peaks, begin adding remaining 3/4 cup sifted sugar to the bowl a spoonful at a time and continue until stiff peaks form, about 2 minutes. Egg whites should be glossy with stiff peaks. Don’t over beat. They will begin to break down if mixed too long.
Transfer egg whites to a large bowl with a wide mouth. Working quickly fold in the flour and sugar mixture in 6 additions by gently sprinkling on top and then folding in as you turn the bowl.
Gently spoon the batter into an ungreased angel food pan with a removable bottom and smooth the top so that the batter is even.
Cut through the batter with a knife going in a circular motion around the batter in the pan to remove any air bubbles.
Bake until the top is golden brown about 35-40 minutes.
For the Pineapple Puree:
Meanwhile take fresh pineapple and pulse in food processor so that it becomes a very chunky puree.
Place in a medium sauce pot with 2 tablespoons butter, corn starch, pinch of salt, honey and sugar (to taste) and simmer until thick and bubbly. remove from heat and allow to cool.
Cool the cake by inverting on the counter for at least an hour.
Once completely cool run a sharp knife around the edges and remove from the pan.
Take a long serrated knife and cut the top 1/4 of the cake off horizontally and place aside.
Cut a trough or trench out of the middle of the bottom portion and remove about an inch of cake with fingers and discard. Fill trench with filling and place the top back on.
Whip heavy cream with approximately 2 or more tablespoons sugar until soft peaks form.
Fold in remaining pineapple filling in 2-3 additions being gentle so as not to deflate.
Cover top and down the sides of the cake about halfway with pineapple infused whipped cream.