Looking for a guilt-free way to satisfy your sweet tooth? This Recipe For Pineapple Angel Food Cake Weight Watchers is the answer! Light, fluffy, and bursting with tropical flavor, this cake is perfect for any occasion.
Weight Watchers Pineapple Angel Food Cake: A Match Made in Dessert Heaven
Angel food cake has always been a favorite for those seeking a lighter dessert option. Its airy texture and delicate sweetness make it incredibly satisfying without being overly heavy. Now, imagine combining that with the bright, tangy flavor of pineapple – pure bliss!
This recipe utilizes the natural sweetness of pineapple to cut back on added sugar, making it a guilt-free indulgence you can enjoy any time of day.
Baking the Perfect Pineapple Angel Food Cake: Tips and Tricks
While this recipe is fairly straightforward, there are a few things to keep in mind to ensure your cake turns out perfectly:
- Room Temperature Ingredients: Like with most baking recipes, using room temperature ingredients, especially the eggs, is crucial for achieving the right texture.
- Don’t Overmix: Angel food cake batter can be a bit delicate. Avoid overmixing, as this can result in a tough cake.
- Cooling Upside Down: Once baked, it’s essential to cool the cake upside down to prevent it from collapsing.
Pineapple Angel Food Cake Baking Process
Recipe: Weight Watchers Pineapple Angel Food Cake
Yields: 12 servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Ingredients:
- 1 ½ cups egg whites (from about 12 large eggs)
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup cake flour
- ½ cup crushed pineapple, drained
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
- Gradually add granulated sugar, beating until stiff peaks form.
- In a separate bowl, whisk together cake flour and vanilla extract.
- Gently fold the dry ingredients into the egg white mixture, being careful not to overmix.
- Fold in the crushed pineapple.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the pan onto a wire rack and let the cake cool completely upside down (about 2 hours).
- Once cooled, gently run a knife around the edges of the pan to loosen the cake and invert it onto a serving plate.
- Dust with powdered sugar, if desired, and serve.
Slices of Pineapple Angel Food Cake
FAQs About Angel Food Cake
Can I use fresh pineapple instead of canned?
Yes, you can definitely use fresh pineapple. Just make sure to drain it well and pat it dry to remove excess moisture.
How do I store angel food cake?
Angel food cake is best stored at room temperature, loosely covered, for up to 2 days. You can also freeze it for longer storage.
Can I make this recipe without sugar?
While you can experiment with sugar substitutes, keep in mind that sugar plays a crucial role in the texture and rise of angel food cake. Results may vary.
Looking for more Weight Watchers-friendly dessert recipes?
If you enjoyed this recipe for pineapple angel food cake weight watchers, you might also like our weight watchers angel food cake with pineapple recipe or our recipe angel food cake and pineapple weight watchers. We also have a delicious key lime angel food cake and a delightful weight watchers angel food cake with strawberries on our website.
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