Celebrating 100 posts with pineapple sponge cake!

(5.00/5 - 2 votes)


- 1/2 cup all purpose flour
- 1/2 cup corn starch
- 1/2 tsp baking powder
- 1 cup sugar
- 1/4 tsp salt
- 4 eggs
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 3.5 tbsp sugar
- 1 tsp imitation rum extract
- Pineapple chunks
- Sugar water


Step 1

Heat oven to 350 degrees F and grease a 9-inch baking tray.

Step 2

In a small bowl, sift together the flour, cornstarch, baking powder and salt. Keep aside.

Step 3

In the bowl of your electric mixer using whisk attachment, beat together the egg yolks, vanilla essence and 1/2 cup of sugar on high speed until thick and pale. The mixture will double in amount.

Step 4

Transfer the egg yolk mixture to a bowl and clean and wipe dry the mixer bowl and whisk attachment. Now beat the egg whites with rest 1/2 of sugar at medium speed until stiff and glossy about 3-4 minutes.

Step 5

Fold the egg yolk mixture into egg white mixture and mix lightly with the use of a spatula.

Step 6

In three additions, add the flour mixture mixing lightly after each addition.

Step 7

Now transfer the batter to the greased baking pan and smooth the top with an offset spatula.

Step 8

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Let the cake cool for 10 minutes before transferring to the cooling rack.

Step 10

Let it cool completely on a cooling rack. Put the bowl of your electric mixer and whisk attachment in the freezer for 5 minutes.

Step 11

Add the heavy cream and sugar in the chilled bowl and using whisker attachment beat for high speed until it forms a soft peak. It won't take more than 2-3 minutes.


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