Pineapple Cake
On March 25, 2014 by Meghalee Das
Pineapple cake or pineapple pastry, as it is more commonly known in South Asia, is a layered sponge cake filled with fresh whipped cream and pineapple slices. The sponge layers are also lightly sprinkled with sugar syrup, infused with pineapple juice. This results in a light and very flavorful taste, and makes pineapple cake perfect for summers.
The sponge base that I have used here is almost similar to my recipe for basic sponge cake. But here I have added one extra egg, and no lemon juice and vanilla essence to maintain the flavour of the pineapple.
Ingredients:
For cake:
Flour: 3/4th cup
Cornflour/Cornstarch: ¼ cup
Eggs: 6
Sugar: 1 cup
Baking powder: ½ tsp
Salt: ¼ tsp
For filling and frosting:
Whipping cream: 2 cups
Sugar: 1 cup
Pineapple slices: 2 cups
Pineapple syrup: 1/2 cup pineapple juice + 1 tsp sugar
Method:
1) Sift flour, cornflour and baking powder and mix them. Keep aside.
2) Separate whites and yolks of eggs. Whisk yolks till they become creamy in texture.
3) Add 3/4th cup sugar gradually to it and keep whisking for another 8-10 minutes till the mixture becomes thick. Keep aside.
4) Now whisk the egg whites with a pinch of salt. When the whites start to thicken, add the remaining 1/4th cup sugar gradually and whisk till the mixture forms stiff peaks.
5) Fold in the egg whites into the egg yolk mixture and add the flour mixture gradually. Mix it with a spatula and don’t overbeat it or else the air from the whites and yolks will escape.
6) Pour the mixture into a greased tray and bake in a pre-heated oven for 30 minutes at 325 degrees F.
7) Insert a toothpick and if it comes clean, take the cake out of the oven. Invert it on a cooling rack and let it cool completely.
8) Meanwhile, make the frosting by beating whipping cream and sugar still stiff peaks form. Once the cake is cool, cut it in the middle so that you get two layers.
9) Sprinkle some pineapple juice mixed with a little sugar on the sponge slices to lightly soak them and give the cake more flavour. Spread the whipped cream in the middle and arrange the pineapple pieces.
Stack the layers on top of each other and sprinkle a little more pineapple syrup on the cake.
10) Cover with more whipped cream.
Decorate it with a few pieces of pineapples. Chill for a few minutes in the fridge, slice and serve.
- Flour: ¾th cup
- Cornflour/Cornstarch: ¼ cup
- Eggs: 6
- Sugar: 1 cup
- Baking powder: ½ tsp
- Salt: ¼ tsp
- Whipping cream: 2 cups
- Sugar: 1 cup
- Pineapple slices: 2 cups
- Pineapple syrup: ½ cup pineapple juice + 1 tsp sugar
- Sift flour, cornflour and baking powder and mix them. Keep aside.
- Separate whites and yolks of eggs. Whisk yolks till they become creamy. Add ¾th cup sugar gradually to it and keep whisking for till the mixture becomes thick. Keep aside.
- Now whisk the egg whites with a pinch of salt. When the whites start to thicken, add the remaining ¼th cup sugar and whisk till the mixture forms stiff peaks.
- Fold in the egg whites into the egg yolks and add the flour mixture gradually. Mix it with a spatula and don’t overbeat it.
- Pour the mixture into a greased tray and bake in a pre-heated oven for 30 minutes at 325 degrees F.
- Insert a toothpick and if it comes clean, take the cake out of the oven. Invert it on a cooling rack and let it cool completely.
- Make the frosting by beating whipping cream and sugar still stiff peaks form. Once the cake is cool, cut it in the middle so that you get two layers. Sprinkle some pineapple juice mixed with a little sugar on the sponge slices to lightly soak them and add more flavour. Spread the whipped cream in the middle and arrange the pineapple pieces.
- Stack the layers on top of each other and sprinkle a little more pineapple syrup on the cake. Cover the cake with whipped cream. Decorate it with a few pieces of pineapples. Chill for a few minutes in the fridge, slice and serve.
