Things You'll Need:
- • 12 eggs or 1 ½ cup egg whites • 1 1/4 cups confectioners' sugar • 1 cup all-purpose flour • 1 1/2 teaspoons cream of tartar • 1 1/2 teaspoons vanilla extract • 1/2 teaspoon almond extract
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Step 1
Preheat oven to 350 degrees.
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Step 2
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
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Step 3
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
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Step 4
In separate bowl, mix cool whip, dry pudding mix, and pineapple tidbits until well blended.
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Step 5
Once angel food cake is cooled, apply whipped Hawaiian topping all over cake and refrigerate for at least an hour.
