Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pina Colada Angel Food Cake




Source of Recipe


Internet


List of Ingredients




1 1/3 cups sifted cake flour
zest of 1 orange
¾ cup minus 1 tablespoon
¼ teaspoon orange oil
1 pouch instant pina colada mix
1¾ cup egg whites (1 dozen eggs)
½ teaspoon vanilla powder
1¾ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
1 cup crushed pineapple


Recipe



In a medium bowl combine the first five ingredients. In a small bowl combine the next three ingredients. In a large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when the beater is raised slowly. Remove 1 heaping cup of egg whites and pineapple mixture. Dust the flour mixture over the remaining egg whites, 1/4 cup at a time, and fold in quickly but gently. Whisk together the egg white and pineapple mixture and fold into the batter until uniform. Pour into the tube pan, run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan. Remove cake from pan. Ice cake with pineapple buttercream. See icing recipe.

Pineapple Buttercream Icing
6 large egg yolks
¾ cup sugar
½ cup corn syrup
2 cups unsalted butter
1 cup pureed pineapple

Have ready a greased 1 cup heatproof glass measure. In a bowl beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Immediately transfer the syrup to the glass measure to stop the cooking. Beat the syrup into the yolks in a steady stream. Continue beating until completely cooled. Gradually beat the butter and the pureed pineapple. Ice cake.