Pineapple Angel Food Cake

Try this delicious cake recipe:

Put the pineapple in a colander and boil for half an hour to drain.

Mix the egg whites in a large wide bowl and wait half an hour boiling to warm up to room temperature.

Preheat the stove to 190o C (gas mark 5). Have ready an ungreased 25 cm ring mold.

Sift the flour with sugar (1). Beat the egg whites until creamy. Add tartar baking powder, salt and vanilla and beat until soft peaks form. Slowly add remaining sugar (2) and beat until stiff. Sprinkle flour-sugar mixture over egg whites and gently stir in. Stir in drained pineapple.

Pour mixture into a wreath cake pan. Bake for about 45 minutes, until a thin wooden skewer comes out clean. Turn cake pan to the other side and cool for an hour. Run a spatula around the edge of the cake to loosen leisurely.

For glaze, combine sugar and butter and mix well. Add pineapple juice, tablespoon by tablespoon, until glaze is slightly runny. Mold over the cake so that a little drips down the side

tropical flair, plus it’s popular for its low fat and cholesterol content. In addition, you can do without the glaze, it serves only aesthetic purposes. The cake is also sweet enough without it. Bring to the table with fresh fruit or sour sorbet.

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