Are you craving a deliciously light and fluffy dessert that won't derail your healthy eating goals? Then look no further! This Weight Watchers-friendly pineapple angel food cake is the perfect treat. It's surprisingly easy to make, bursting with tropical flavor, and incredibly satisfying without the guilt. Get ready to impress your friends and family with this homemade masterpiece – a delightful addition to your collection of easy recipes and healthy meals!
Ingredients:
- 1 cup (120g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup (120ml) unsweetened pineapple juice
- ½ cup (70g) crushed pineapple, drained
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan. Make sure to dust the entire pan well, including the tube in the center. This prevents sticking and ensures a beautiful rise.
Making the Batter:
- In a large bowl, whisk together the sifted cake flour and ¾ cup of the sugar. This helps prevent lumps and ensures even distribution in the batter.
- In a separate, clean, and grease-free bowl (crucial for proper egg white whipping), beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ½ cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form. This is where patience pays off; don't rush this step! Properly whipped egg whites are key to a light and airy cake.
- Gently fold in the flour mixture and the vanilla extract in three additions, making sure not to deflate the egg whites. Use a gentle folding motion, from the bottom up, to incorporate the ingredients evenly.
- Stir in the pineapple juice and crushed pineapple until just combined. Avoid overmixing.
Baking the Cake:
- Carefully pour the batter into the prepared pan and gently spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to prevent the cake from collapsing.
- Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from shrinking and sticking.
Serving and Storage:
- Once completely cool, carefully remove the cake from the pan. Dust with powdered sugar before slicing and serving. This pineapple angel food cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Tips for Success:
- Room temperature egg whites whip up to a greater volume, resulting in a lighter cake.
- Don't overmix the batter, or the cake may be dense.
- Use a good quality vanilla extract for the best flavor.
- For a more intense pineapple flavor, add a teaspoon of pineapple extract along with the vanilla.
Variations:
- Coconut Pineapple: Add ½ cup of shredded coconut to the batter for a tropical twist.
- Lemon Pineapple: Replace the vanilla extract with 1 tablespoon of lemon zest and 1 teaspoon of lemon juice.
- Berrylicious: Top the baked cake with fresh berries for a vibrant and refreshing finish.
Nutritional Information (per serving, approximate):
This will vary slightly depending on the ingredients used. For a precise calculation, utilize a nutritional calculator with your specific ingredients and serving size. However, generally, this recipe provides a relatively low-calorie, high-protein dessert, aligning well with healthy meal planning.
This recipe offers a delicious and healthy dessert option, perfect for satisfying your sweet tooth without the excessive calories. Enjoy this light and flavorful pineapple angel food cake as a delightful addition to your quick dinner ideas and best recipes! It's sure to become a favorite among your easy recipes.