Light and airy angel food loaf cake topped off with sweet pineapple compote and homemade whipped cream. A light and flavorful summertime dessert!

My week of messy projects has begun. We attempted to start our paper mache astronaut helmet yesterday. It was a giant mess, but a fun mess or at least I thought so. That is of course, until we finished the first full layer on the balloon and it popped! So much work. So much slop. I felt defeated for a minute and then started up again. But this time the balloon popped in my hand, before we even started adding anything to it! Thankfully my original plan was to use a beach ball anyway, so we still had those lying around. So far so good! I’m kind of excited to keep working on it, but I’m also worried about removing the ball from the inside. Fingers crossed it all works out! Follow along on snapchat (bakedby.rachel) there will definitely be updates!

I think it’s safe to say that we’re all sometimes suckered into things. Simple changes to regular everyday products that make us somehow still want to buy them. Like the new Finding Dory Goldfish. They’ve only added some blue fish to the bag and changed the packaging, but I still want it. Because it’s cute. I mean, we’d eat them anyway, so why not a special bag… right? And then there are the patriotic Skittles. I don’t need them, but I want them. Probably because this is the first time I’ve ever seen special skittles and because I love patriotic stuff. See… I’m a sucker for it. Are there things you’re easily suckered into?

Because it’s officially angel food cake season. Yes, that’s totally a thing. It goes amazing with all things spring and summer, especially picnics and barbecues!

Angel food cake just screams summer to me, and Memorial Day is the unofficial start to summer, right? A match made in heaven. This should definitely be part of your holiday dessert plans!

I’ve yet to make an angel food cake in a traditional pan… instead I’ve made it in a bundt pan or in cupcake form and now in a loaf pan! It just shows that you don’t always need specialty pans. You can always make something work with what you have!

Light and airy angel food loaf cake, topped off with sweet pineapple compote and fresh whipped cream. An absolute must make summer dessert!

Light and airy angel food loaf cake with pineapple compote and whipped cream. Recipe from @bakedbyrachel
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Angel Food Loaf Cake with Pineapple Compote

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 10
Light and airy angel food loaf cake topped off with sweet pineapple compote and homemade whipped cream. A light and flavorful summertime dessert!



  • 3/4 C cake flour
  • 3/4 C powdered sugar
  • 9 egg whites, room temperature
  • 3/4 tsp cream of tartar
  • 1/4 tsp salt
  • 6 Tb granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 batch pineapple compote

Whipped cream:

  • 1 C heavy cream
  • 1/4 C powdered sugar


  • Preheat oven to 350°F. Line a 10-inch loaf pan with tin foil*, leaving overhang on two sides.
  • Sift together cake flour and powdered sugar into a medium bowl. Set aside. 
  • To the bowl of a stand mixer, or large bowl, add egg whites, cream of tartar and salt. Beat with a whisk attachment, increasing speed to medium-high. Beat until soft peaks form. With mixer on low, add vanilla and granulated sugar. Increase speed, continuing to mix until stiff peaks form. Fold in flour mixture until fully combined. Carefully transfer to the prepared loaf pan. Spread batter equally into all corners and level off the top. 
  • Bake for 50-60 minutes or until a golden brown. 
  • Invert pan, to cool upside down. Large soup or vegetable cans will work well for this. Cool cake for a minimum of 1 hour before flipping back over.
  • Meanwhile, prepare whipped cream. In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Keep chilled until ready to use. 
  • Carefully loosen cake from pan, use foil to help lift cake from pan. Use a serrated knife to carefully slice portions of cake into desired sizes. Serve with pineapple compote and whipped cream. 
  • Store remaining cake in an airtight container for up a week. 


Recipe yields 1: 10-inch loaf
An original recipe from Baked by Rachel


Calories: 206kcal, Carbohydrates: 27g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 27mg, Sodium: 110mg, Potassium: 114mg, Fiber: 0.2g, Sugar: 20g, Vitamin A: 350IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 0.2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cake

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Light and airy angel food loaf cake with pineapple compote and whipped cream. Recipe from @bakedbyrachel