Celebrating 100 posts with pineapple sponge cake!

4 servings
20 min
25 min
Very Easy


Number of serving: 4
1/2 cup all purpose flour

1/2 cup corn starch

1/2 tsp baking powder

1 cup sugar

1/4 tsp salt

1 tsp pure vanilla extract

1 cup heavy whipping cream

3.5 tbsp sugar

1 tsp imitation rum extract

Pineapple chunks

Sugar water


  • Heat oven to 350 degrees F and grease a 9-inch baking tray.
  • In a small bowl, sift together the flour, cornstarch, baking powder and salt. Keep aside.
  • 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.
  • 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.
  • Fold the egg yolk mixture into egg white mixture and mix lightly with the use of a spatula.
  • In three additions, add the flour mixture mixing lightly after each addition.
  • Now transfer the batter to the greased baking pan and smooth the top with an offset spatula.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 10 minutes before transferring to the cooling rack.
  • Let it cool completely on a cooling rack. Put the bowl of your electric mixer and whisk attachment in the freezer for 5 minutes.
  • 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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