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Saturday, October 5

Pineapple angel food cake

Pineapple, crushed;
strain juice for 30 minutes
20 ounces
Egg whites, room temperature
Flour, cake, sifted
1 ¼ cups
Sugar, granulated
¾ cup +
1 cup
Cream of tartar
1 ½ teaspoon
Salt, fine
½ teaspoon
Vanilla extract
2 teaspoons
Sugar, powdered, sifted
2 cups
Butter, very soft
2 tablespoons
  1. Preheat the oven to 375°F. 
  2. Sift the flour and ¾ cup sugar together; lightly fold to combine. 
  3. Beat the egg whites until foamy. 
  4. Add the cream of tartar, salt, and vanilla, and beat until soft peaks form. 
  5. Gradually add 1 cup sugar, and beat until stiff peaks form. 
  6. Sprinkle flour-sugar mixture over the whites, and gently fold in. 
  7. Fold in the drained pineapple. 
  8. Pour the batter into an ungreased tube pan. 
  9. Bake about 30 minutes, or until a cake test comes out clean. 
  10. Invert the cake pan on a wire rack, and let set for 1 hour to cool.
  11. Run a spatula around the rim to release the cake; it will release very slowly (or tear if rushed). 
  12. For the glaze, combine the powdered sugar and butter, and mix well. 
  13. Add the pineapple juice, 1 tablespoon at a time, until the glaze is slightly runny. 
  14. Spoon over the cake so that it drizzles down the sides. 
Recipe from Recipes from the Pacific Rim by Marjie Lambert.

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