DESSERTS

PINEAPPLE ‘N’ CREAM SPONGE CAKE…Totally refreshing!!

2007/09/28 / 20 Comments
“The secret of staying young is to live honestly, eat slowly, and lie about your age. “
Lucille Ball
Cake+on+Order+09+Mar+03+003 PINEAPPLE ‘n’ CREAM SPONGE CAKE
This post is for you Anne (of Simply Anne’s). Here’s a picture of the cake I mentioned yesterday. Since it’s the first one, it always holds a special place in my heart. It’s been a long time, almost 6 years, but I was very pleased with it at the time. This is a pineapple sponge with 3 layers, cream and pineapple bits within, and iced with whipped pineapple flavoured cream. It’s very refreshing and fruity (obviously), and light. Have made this several times since!!

Ingredients:
Sponge
Eggs – 5 (250gms)
Powdered Sugar – 125 gms
Flour – 125gms ( flour= half the weight of the eggs i.e. 125gms )
Cornflour – 2 tbs (makes the cake texture lighter)
Baking powder – 1tsp
Salt – 1 pinch
Vanilla Essence/Extract – 1 tsp
Pineapple Essence/Extract – 1 tsp
Filling/Topping:
Cream – 400ml (whipping/35% fat)
Icing Sugar – 3-4 Tbsp
Pineapple Essence/Extract – 1 tsp
Pineapple Bits – 1 tin/approx 1 cup of chopped bits
Method:
For the sponge
  • Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
  • Grease and line a 9″ring tin; A springform cake tin is always better.
  • Sift the flour + baking powder + salt + cornflour 3 times.
  • Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
  • Add vanilla essence + pineapple essence and beat for 1 min.
  • Gently fold in the sifted flour; mix lightly so that air doesnt escape.
  • Turn gently into tin and bake for 30-35mins till done.
  • Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
  • Filling:
  • Chop the pineapple bits into tiny pieces,and reserve some bigger bits for the topping.
  • Whip 400ml whipping cream with 4tbs pwdrd sugar +1 tsp pineapple essence until thick and holds peaks.
  • Reserve 1/2 for icing the top.
  • Take about 1/4 a cup of cream(approx 4-5 tbsp), and colour it with yellow food colour.
  • In the remainder of the cream ,fold in the chopped pineapple bits.
  • Place the bottom most layer of the sponge on your serving platter, spread 1/2 of the whipped cream and bits over it.
  • Place the middle layer over this, and repeat with the rest of the fruit cream.
  • Topping:
  • Spread the remaining pineapple cream over the top and sides of the cake.
  • Pipe a decoration with the coloured yellow cream from a zipbag with the corner snipped. I have marbled the cake. Use silver dragees if you like.
  • Pipe a border with the coloured cream.
  • Chill well before serving.

Note: If you think the sponge hasn’t come out very soft, you can sprinkle the first 2 layers with 1/4 cup of a mixture of the pineapple syrup and juice of 1/2 a lemon (add a little sugar if you think it isn’t sweet enough). Make sure you remember to sprinkle the layer only after placing it in position on the serving platter.

    Pineapple+cake+09+Mar+03+001

    Posted by Deeba @ PAB

    About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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    20 Comments

    • bee

      2007/09/29 at 2:28 pm Reply

      Fantastic stuff. Your art on top of the cakes is simply breathtaking. Thanks for stopping by jugalbandi. reg the click event..we’ll post the details on the blog and there will be a link to the sidebar at all times. –Jai and Bee

    • Karin

      2007/09/29 at 4:32 pm Reply

      What a beauty! I am a big pineapple fan and my mouth is watering. I can really recommend your tip about sprinkling the layers with pineapple syrup. I always do that when I bake my pineapple cakes.

    • marias23

      2007/09/29 at 4:51 pm Reply

      Ooo! Pineapple sponge, how creative! And I adore your piping! So professional! Wish I could be that neat 🙂

    • Jeena

      2007/09/30 at 1:20 am Reply

      Such a beautiful presented cake, it looks too good to slice into! I bet it was delicious, lovely post. 🙂

    • Anne

      2007/10/02 at 12:47 pm Reply

      WOW! That’s a very stunning cake!You are truly talented. My cakes doesn’t come close to yours 🙂 Your cakes are works of art!

    • Mandira

      2007/10/25 at 6:19 pm Reply

      absolutely stunning! next time I am in India, I am going to drop by just for a slice of this cake 😉

    • Anonymous

      2009/09/30 at 10:44 pm Reply

      Hi Deeba ji…

      So glad to have found your site! I am trying to attempt to make this cake but surprisingly I am unable to find pineapple essence here. Is there a substitute? Can I use some of the juice from the canned pineapple? Or will I have problem because the cake will be a little watery?

      Thanks in advance for your response.

    • Garima

      2009/10/13 at 9:38 pm Reply

      I stumbled across your website recently and was delighted to find it. Thank you!

      I tried this recipe – twice in one afternoon – and both times was disappointed with my sponge cake. The first time I greased the pan and the cake didn't rise much. It felt more like a cookie/frisbee than a sponge cake.
      The second time, I beat the egg yolks and whites separately and didn't grease the pan. The cake rose by a few more microns, and was a little more moist, but no where close to the height I expected.

      Any suggestions on what to try?

      I am baking in Texas. Not sure if the location/altitude matters.

      I made your chocolate strawberry cream cake and it was awesome! This cake too (both versions!), was really pretty, tasted good, and was devoured…I just wish it was lighter. There is no way I could get 4 cake layers out of it like you did!

      Thank you for the detailed steps on how to dress and fill the cake! If you have additional tips on ice the sides, that will be great!

      Thanks!

    • FoodLovers

      2010/02/08 at 2:46 pm Reply

      hi very nice cake …
      loved ur frsoting
      is this the heavy cream u used for frosting pls let me know thanks !!

    • Ann

      2010/04/21 at 4:37 am Reply

      So your site is my go-to resources for finding a cake recipe. I'm hunting for a cake for my mom's birthday tomorrow – BINGO – this is it!

    • Preethi

      2010/05/28 at 8:20 pm Reply

      Hi Deeba, I am new to baking & I found ur blog very useful with a lot of wonderful recipes. I have noticed that most of ur recipes call for the same basic proportions–5eggs(250g), 125g of plain flour, 125g of sugar..can u pls convert these to cups? I am not sure if 125g is 1/2C or 1..pls help me with this.
      Thanks.

    Thank you so much for stopping by. I'd love to hear from you.

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