Pineapple sponge cake using pineapple essence. Here goes the recipe for a simple pineapple cake.

Ingredients

Flour-1 cup

Egg- 2

Sugar- 1 cup, powder it

Baking powder-1 tsp

Pineapple essence- few drops

Sunflower oil-1/4 cup

Hot milk-1/2 cup

Whipping cream – 1 cup

sugar syrup-1 1/2 cup

Method

• Prepare a 7 inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degree C.
• Sieve the flour and baking powder, keep it aside.
• Take a dry bowl and add in the eggs, beat it for few minutes. Add sugar and beat till it turns creamy and fluffy.
• Now add in flour and hot milk into the egg mix alternatively in two times using a hand whisk.
• Now add oil and mix properly. Add a few drops of pineapple essence and mix. Do not over mix the cake batter. Over mixing may turn the cake to be heavy.
• Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
•  Sugar syrup: In a pan add 1¼ cup water and 1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flam when the sugar completely dissolves in the water. Allow it to cool.
• Frosting: Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
• Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
•  Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and sideways as well. Place the next layer on top of this and soak in sugar syrup. Add whipped cream and level it. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrapers.

Pineapple cake

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Neena

Recipe type: Dessert

Serves: 7-8

Ingredients

• Flour-1 cup
• Egg- 2
• Sugar- 1 cup, powder it
• Baking powder-1 tsp
• Pineapple essence- few drops
• Sunflower oil-1/4 cup
• Hot milk-1/2 cup
• Whipping cream - 1 cup
• sugar syrup-1½ cup

Instructions

1. Prepare a 7 inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degree C.
2. Sieve the flour and baking powder, keep it aside.
3. Take a dry bowl and add in the eggs, beat it for few minutes. Add sugar and beat till it turns creamy and fluffy.
4. Now add in flour and hot milk into the egg mix alternatively in two times using a hand whisk.
5. Now add oil and mix properly. Add a few drops of pineapple essence and mix. Do not over mix the cake batter. Over mixing may turn the cake to be heavy.
6. Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
7. Sugar syrup
8. : In a pan add 1¼ cup water and 1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flam when the sugar completely dissolves in the water. Allow it to cool.
9. Frosting:
10. Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
11. Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
12. Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and sideways as well. Place the next layer on top of this and soak in sugar syrup. Add whipped cream and level it. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrapers.

3.5.3226