Pineapple Sponge Cake with Whipped Cream

Posted

June 1, 2015


FavoriteLoadingAdd to favorites

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!! 🙂

20131223-165431.jpg
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
image
Keep yolks aside in a bowl.
image
Transfer egg white to a mixing bowl.
image
Add the sugar to the egg whites.
image
Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
image
Add the yolks to the whipped egg whites.
image
Blend with egg beater for a minute. Do not over mix!
image
Sieve flour with the baking powder.
image
Sprinkle flour 2 tbsp at a time, over the egg batter.
image
Fold the flour into the egg batter gently using the figure 8 movement!
image
Add the vanilla essence and mix gently.
image
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.
image
Flip right side up and cool on a wire rack.
image
Split the cake into layers,
image
and brush with pineapple syrup.
image
Sandwich with layers of minced pineapple and chilled whipped cream.
image image
Spread whipped cream on top and sides too and decorate with fruit. Chill and serve!
20131223-170710.jpg

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.

20131223-171034.jpg

9 comments on “Pineapple Sponge Cake with Whipped Cream

  1. December 23, 2013 seema

    very nice Ruchi!! will try this soon.

    Reply
    • December 27, 2013 ruchiairen

      Thanks Seema! 🙂

      Reply
  2. January 27, 2014 Mruga

    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!

    Reply
    • January 27, 2014 ruchiairen

      I have used canned pineapple. The syrup is the one from the same can!

      Reply
  3. June 25, 2015 Anushka

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

    Reply
    • June 26, 2015 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!

      Reply
  4. December 16, 2015 ashwinishiv

    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:(

    Reply
    • February 21, 2016 ruchiairen

      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.

      Reply
  5. March 25, 2016 nishtha iyer

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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *