Pineapple Angel Food Cake

We may or may not make this cake again, but it was a fine choice for a gluten-free springtime dinner, and special enough for our Easter feast, particularly with the whipped cream garnish. Now, what should I do with all the extra egg yolks in the refrigerator?

Gluten-free Pineapple Angel Food Cake

• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup powdered sugar, divided
• 5/8 cup gluten-free flour (with xantham gum)
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/4 cups crushed pineapple with juice
• 1/2 teaspoon vanilla

In a large bowl, bring the egg whites to room temperature and beat until foamy. Add the cream of tartar and beat until soft peaks form. Add 1/4 cup powdered sugar and beat until stiff peaks form; set aside.

In another large bowl combine the remaining 3/4 cup powdered sugar, gluten-free flour, cornstarch and salt. Stir in the pineapple and vanilla until blended. Stir in 1/3 of the egg whites, then fold in the remaining in a couple of batches. 

Gently pour into a lightly greased 9" pan. (The original recipe must have called for a "deep dish" cake pan; I had to use two in order for the batter to fit.) Bake at 350 degrees for 10 minutes. Reduce heat to 325 degrees and bake an additional 20-25 minutes.

Cool in pan 10 minutes, then remove and place on wire rack to cool completely. Serve either single or double layered, with extra pineapple and whipped cream if desired.