Get ready to elevate your dessert game with a cloud-like Angel Food Loaf Cake that will make your taste buds dance! This isn't just another cake recipe – it's a magical culinary experience that combines the light, airy perfection of a classic angel food cake with a tantalizing tropical pineapple compote that will transport you to dessert paradise. Whether you're looking to impress your guests or treat yourself to a slice of pure bliss, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh pineapple, diced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the center.
- Gather all your ingredients. You will need 1 cup of egg whites, which is approximately 8 large eggs, 1 cup of granulated sugar, 1 cup of cake flour, 1 teaspoon of cream of tartar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract for the Angel Food Cake. For the pineapple compote, you will need 2 cups of fresh pineapple, diced, 1/4 cup of brown sugar, and 1 tablespoon of lemon juice.
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, which should take about 3-4 minutes.
- Gradually add the granulated sugar to the egg whites, about 1/4 cup at a time, while continuing to beat on high speed. Beat until the mixture is glossy and stiff peaks form, approximately 4-5 minutes.
- Once the egg whites are ready, sift the cake flour over the meringue mixture in three additions, gently folding it in after each addition using a rubber spatula. Be careful not to deflate the egg whites.
- Add the vanilla extract to the mixture and fold it in gently until just combined.
- Pour the batter into an ungreased 9x5-inch loaf pan, spreading it evenly. Use a spatula to smooth the top if necessary.
- Bake the cake in the preheated oven for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges and invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the pineapple compote. In a medium saucepan over medium heat, combine the diced pineapple, brown sugar, and lemon juice.
- Cook the mixture, stirring occasionally, until the pineapple is softened and the sugar has dissolved, about 5-7 minutes. Remove from heat and let it cool slightly.
- Once the cake has cooled completely, slice it and serve it with the warm pineapple compote spooned over the top.
- Enjoy your homemade Angel Food Loaf Cake with Pineapple Compote!
Tips
- Egg White Perfection: Ensure your egg whites are at room temperature for maximum volume. Use a clean, dry bowl and beaters – any trace of fat can prevent proper whipping.
- Gentle Folding Technique: When incorporating flour, use a gentle folding motion with a rubber spatula. Overmixing can deflate the delicate egg white mixture and result in a dense cake.
- Pan Preparation: Use an ungreased loaf pan – this allows the cake to climb the sides and rise properly. The cake needs something to grip onto while baking.
- Cooling is Crucial: Let the cake cool completely upside down to maintain its light, airy texture. This prevents the cake from collapsing and ensures the perfect structure.
- Compote Consistency: For the best pineapple compote, use fresh pineapple and cook it just until it's softened and slightly caramelized. Don't overcook, or you'll lose the fresh fruit flavor.
- Storage Tip: This cake is best enjoyed the same day but can be stored at room temperature, covered, for up to 2 days. The pineapple compote can be refrigerated separately for up to 5 days.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 47g
Protein: 5g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
