I keep thinking this over and I don't have any better answers either. I guess what I wonder though is -- how does angel food cake mix get its volume? You only have to mix it for a minute or so, and the batter itself never gets fluffy the way from-scratch angel food cake gets. But it rises just as high when it bakes, so is there something extra in the mix? (I don't have any mixes right now or I'd check.) Any other leavenings? Also, is there some kind of chemical reaction with the acidity of the pineapple juice that you need? Because otherwise, maybe you just need to drain the pineapple and gently fold it in at the very end. I would also omit whatever extracts/juices the recipe calls for (most usually call for lemon juice) and sub an equal amount of pineapple juice. I guess you'd lose a lot of the pineapple flavor, though. Personally, I'd probably try the dry egg white idea. I made angel food cake once before with meringue powder and it was OK, but did not seem to rise quite as high.
Angel food cake from scratch is awesome ... the texture is so velvety. It makes the stuff from mixes taste like a dish sponge. It also isn't as horribly sticky. You do have to be careful you bake it long enough, though, or it is kinda eggy.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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this is really interesting!
