Spread with Pineapple Cream Cheese Icing	Angel Food Cake with Pineapple Cream Cheese Icing

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Angel Food Cake with Pineapple Cream Cheese Icing

Source: Miss Hulling's Favorite Recipes, 1969; St. Louis Post-Dispatch, October 12, 1977

Yield: 1 cake

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Ingredients

• 1 cup sifted cake flour

• 1 cup powdered sugar

• 1 1/2 cups egg whites

• 1 tsp cream of tartar

• 1/2 tsp salt

• 1 cup sugar

• 1 tsp vanilla

• 1 tsp almond flavoring

• Pineapple cream cheese icing (see recipe)

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Preparation

Sift flour and powdered sugar five times.

Beat egg whites (these must be at room temperature) with cream of tartar and salt until stiff but not dry. Fold in the sugar and flavoring. Then, carefully, fold in the sifted flour and powdered sugar.

Pour into a hot ungreased 10-inch angel food pan which has been heated in the oven while mixing the cake. Bake at 350 degrees for 30 to 35 minutes or until done.

Invert and hang in tube pan on the neck of bottle for 1 hour to cool. Cake will shrink if removed from pan while warm.

When cool, remove from pan and spread with Pineapple Cream Cheese Icing.

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Pineapple Cream Cheese Icing

• 3/4 cup butter

• 3 Tbsp cream cheese

• 4 cups sifted powdered sugar

• 1/4 cup pineapple juice

• 1/4 cup crushed pineapple

Cream butter and cream cheese until fluffy. Add sugar and pineapple juice alternately, creaming until well blended. Add pineapple and mix to combine.