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Aha - yes, there is. In addition to flour, wheat starch(?), egg whites, and cornstarch, there is also an ingredient referred to as "Leavening", consisting of Monocalcium Phosphate, Baking Soda, and Cream of Tartar. From what I can tell, Monocalcium Phosphate is an anti-caking agent/preservative and Cream of Tartar is in the from-scratch recipe. Baking Soda, however, is probably what makes the angel food cake rise. Ta-da.
So what I wonder -- could you maybe mix up all of the dry ingredients of the from-scratch recipe, including using powdered egg whites instead of the fresh egg whites, toss in some baking soda or powder, and then mix it with the pineapple as if it's the angel food cake mix? The question is how much leavening. Most recipes tend to call for 1 t, but would you need a lot more than that? I wouldn't do baking powder because I can really taste it in recipes with more than 2 t or so.
I've got a whole bunch of meringue powder so I am very tempted to go try this. The only thing is, I've never made this even with the mix because I hate cooked fruit. Even when it's fresh I'm not really a pineapple fan. But, I could give this a try making a plain cake -- i.e. use the water instead of adding the undrained can of pineapple. I hate to try it if it's going to be a flop, though, since meringue powder is so freaking expensive.
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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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Re: Other stuff in angel food cake mix
