How to make it

  • Preheat oven to 350 degrees.
  • ------------------------------------------
  • Prepare the cakes:
  • ------------------------------------------
  • Whisk together flour and allspice in a bowl; set aside.
  • Put egg whites and sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy, about 1 minute.
  • Add cream of tartar.
  • Beat on high speed until mixture is stiff and glossy and has tripled in volume, about 3 minutes.
  • Transfer to a large bowl.
  • Carefully fold in flour mixture in 3 additions.
  • Spoon batter into plastic bag; snip off a corner of the bag.
  • Squeeze batter into 6 mini angel-food-cake pans (about 4 inches in diameter and 2 1/4 inches high), dividing evenly. (Alternatively, spread batter into a 10-inch angel-food-cake pan.)
  • Bake until golden and cakes spring back when touched, about 30 minutes (for 10-inch cake, bake about 40 minutes).
  • Let cool 30 minutes on a wire rack.
  • Gently loosen cakes with a thin knife or the tip of a wooden skewer; unmold.
  • Let cool completely.
  • Cakes can be stored in an airtight container up to 1 day.
  • Reduce oven to 200 degrees.
  • ---------------------------------------
  • Prepare the pineapple slices:
  • ---------------------------------------
  • Spread pineapple rounds on a rimmed baking sheet lined with a nonstick baking mat.
  • Cook, flipping once, until dried, about 2 hours.
  • Transfer to a wire rack; let cool completely.
  • Dried pineapple slices can be refrigerated in an airtight container up to 3 days.
  • ----------------------------------------
  • Prepare the curd:
  • ----------------------------------------
  • Whisk egg yolks, sugar, and salt in a large heatproof bowl until smooth.
  • Gradually whisk in pineapple and lemon juices.
  • Set bowl over a pan of simmering water; whisk until thick, about 8 minutes.
  • Remove from heat; whisk in butter until smooth.
  • Cover with plastic, pressing wrap directly on surface to prevent a skin from forming.
  • Refrigerate curd 1 hour (up to overnight).
  • To serve, invert cakes onto plates.
  • Drizzle curd over each cake, and top with a dried pineapple slice. Serve remaining curd on side.

Reviews & Comments 9

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    jo_jo_ba ate it and said...
    Andrew will love these, we're always looking at AF cake recipes for our wedding (they're the only kind I can eat!). Pineapple's one of his "great loves" too.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Looks like Im the last one here but what a great recipe thanks.
    Was this review helpful? Yes Flag
  • juliecake 12 years ago
    To die for!! So yummy. I just have to get a new word, I'm going overboard using the word yummy, but then everything is just too yummy. egads.
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    there you go again
    now i REALLY have to go to the gym l.o.l:)
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Wowww!! another great one.I wonder,why can't I spoon the batter in the cake pan using a normal spoon?? Is it a must to use a piping bag?? Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    iffyo ate it and said...
    looks beautiful and yum!
    Was this review helpful? Yes Flag
  • mystic_river1 12 years ago
    thanks now we will wait for"the gang" to give me ones and knock down my rating! chboogs and her family
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    Oh how nice@! Great post!!
    Was this review helpful? Yes Flag
  • peetabear 12 years ago
    yummy sounds good
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes