Servings : 7-8" round cake
This recipe is a twist on my Strawberries and Cream Sponge Cake Recipe. In place of the strawberries, I have used pineapple and have made some slight modifications to the syrup used for moistening the sponge. Light as air and fluffy as cotton, each bite of this heavenly cake is in perfect balance. Since this is actually a sponge cake, one can have it without too much guilt over the calories.
- 3 eggs
- 1/2 cup caster/grinded sugar (100 gm)
- 3/4 cup cake flour (90 gm)
- 1 tbsp. butter (15 gm)
- 1 tbsp. milk
- 1/2 tsp. vanilla essence
- 2 cups whipping cream (400 ml)
- 2-4 tbsp. icing sugar
- 1 tsp. vanilla essence
- 1 can of pineapple rings
- 6 tbsp. drained pineapple juice from the can
- 3 tbsp. sugar
If you don’t have cake flour, you can make it by removing 1 and a half tbsp. of flour from the measured amount mentioned above and replacing it with 1 1/2 tbsp. of corn flour/cornstarch and a pinch of salt. Sift the two together a couple of times to make sure all is well combined.
Reserve 2-3 pineapple rings for the top garnish. Cut up the remaining into small pieces and drain well. You will need approximately 1 cup of chopped pieces for the cake center.
Warm the pineapple juice in a small bowl in the microwave, then add the sugar and stir until it dissolves. Set this aside to cool for later.
Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn’t stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.
Preheat your oven at 170 C.
Put the butter and milk into a small bowl and set aside.
Sift the flour twice to aerate it and set aside.
Put the eggs in a big glass bowl, then add the sugar. Beat the eggs for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn’t get too warm, if you stick your finger in it, it shouldn’t be too warm. Remove from the hot water and now put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.
The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.
Once you have reached this consistency, remove the beaters and use a whisk. Whisk the egg mixture for a few seconds.
Now sift all the flour into the egg mixture. Using a spatula, GENTLY fold the flour in using 30 strokes or less. If you over mix or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle.
When the flour is mixed, take the bowl of butter and milk that you had kept in the hot water. It should have melted by now. Add it into the batter. Also add your vanilla essence. Now fold again no more than 50 times or less until the batter is well combined and shiny.
Pour into the prepared pan. Pick and drop the pan twice to remove any excess air bubbles. Then bake immediately. It should take about 23-25 minutes.
Check using a toothpick or skewer, it should come out clean to indicate the cake is ready. Again pick and drop the pan twice to prevent it from shrinking as it cools.
Now turn the pan over on a cake rack but do not remove the pan. Let the pan cool down until it is easy to handle with your hands without getting burnt.
In the meantime, whip your cream with 2-4 tbsp. icing sugar and 1 tsp. vanilla essence. Adjust sweetness to your taste and set aside.
Remove the pan from the cake, remove the greaseproof paper. Cut the cake in half, drizzle or brush the pineapple syrup all over the cut halves, then add cream followed by the pineapple pieces. Cover them with more cream, put the second half of the cake and cream the top. Decorate with pineapple pieces/rings.
Chill until the cream sets and enjoy your yummy cake!