Pineapple Angel Food Cake

A delectable party pleaser.

Cakes:
½ cup + 2 Tbsp. sifted cake flour (not self-rising)
¼ tsp. ground allspice
7 large egg whites
¾ cup sugar
¾ tsp. cream of tartar

Pineapple Slices:
2¼ lbs fresh pineapple, peeled thinly

Curd:
7 large egg yolks
¾ cup sugar
¼ tsp. coarse sea salt
½ cup fresh pineapple juice
1 Tbsp. lemon juice, freshly squeezed
½ cup (1 stick) butter, cut into small pieces

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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” in diameter and 2¼” high), dividing evenly. (Alternatively, spread batter into a 10” angel-food-cake pan.)

Bake until golden and cakes spring back when touched, about 30 minutes (for 10” 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°F (95°C).

Prepare the Pineapple Slices:
Spread pineapple rounds on a rimmed baking sheet lined with a nonstick baking sheet. 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 the side.

Makes 6 individual cakes or one 10" cake.