Pineapple Sponge Cake with Whipped Cream

My tried n tested recipe for….a timeless classic!
PINEAPPLE SPONGE CAKE WITH WHIPPED CREAM
A light as air sponge brushed with a light pineapple flavored syrup, then layered with crushed pineapple bits and fluffy whipped cream… Mmmm!
A taste from childhood, for many of us, a celebration was not complete without this delicious treat!! 🙂

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Method:
Basic vanilla sponge
Ingredients
4 eggs
4tbsp sugar
6 tbsp flour
1 tsp baking powder
1 tsp vanilla essence

Method:
Break eggs…and separate yolks from the egg whites
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Keep yolks aside in a bowl.
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Transfer egg white to a mixing bowl.
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Add the sugar to the egg whites.
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Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
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Add the yolks to the whipped egg whites.
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Blend with egg beater for a minute. Do not over mix!
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Sieve flour with the baking powder.
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Sprinkle flour 2 tbsp at a time, over the egg batter.
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Fold the flour into the egg batter gently using the figure 8 movement!
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Add the vanilla essence and mix gently.
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Grease and dust a baking pan (8 inch round) and keep ready. Preheat the oven at 350F (moderate heat)
Now transfer the cake batter to the prepared baking tray.
Tap the baking tray with the cake batter gently on the table to remove any air bubbles.
Bake in the preheated oven for about 25-30 min.
Once the corner of the cake starts to come away from the sides of the baking tray, it’s ready to come out.
Run a butter knife around the sides of the cake to loosen any sides that might be stuck. Invert warm cake onto a plate.
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Flip right side up and cool on a wire rack.
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Split the cake into layers,
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and brush with pineapple syrup.
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Sandwich with layers of minced pineapple and chilled whipped cream.
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Spread whipped cream on top and sides too and decorate with fruit. Chill and serve!
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For making whipped cream:

Beat chilled heavy cream with icing sugar and vanilla essence till it thickens. You can even pre-chill the bowl you are using! Add a tsp of gelatin (mixed in 1 tbsp lukewarm water) while the beater is still running. This step is optional but helps in making the whipped cream more stable! Refrigerate cream till ready to use.

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11 Comments

  1. very nice Ruchi!! will try this soon.

  2. Hi Ruchi, the cake looks super yummy. Want to try it soon. Before that I wanted to know if you have used tin pineapples or fresh ones and the pineapple syrup that you have used is from the tin or is it something that you have bought separately. Thanks in advance!

  3. Hi ruchi, what size cake tin did you use? Is this a really tiny cake?

    • ruchiairen

      You can use an 8 inch if 9 inch pan for this.
      Serves 4
      To make a bigger cake use a 6 eggs recipe…adjust other ingredients accordingly!

  4. whats should be the fat percentage of heavy cream. I tried to prepare whipping cream from 40%, it did not come out thick creamy to decorate:(

    • Chill cream to thicken before whipping. Add a teaspoon of gelatin mixed in one tablespoon of lukewarm water to your whipping cream. This will help it hold its shape.

  5. nishtha iyer

    I am not much of a baker but was surprised how well the cake turned out !Thanks for step by step recipe !

  6. Just saw amazing pictures of your recent bake. When you made this recently as a rectangular cake/ pastries, how much did you scale up the recipe? What size bakeware did you use?

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