As far back as I remember this was the first layer cake I had ever made. I used to hear rave reviews about my sister in law making this wonderful pineapple sponge cake from my husband.. so I had her write down the recipe for me. For every single year for atleast 8 years I would make this for my husband’s birthday. I still follow her handwritten recipe, though it has gone through some minor adaptations of my own over the years. The cake is a fat less sponge cake layered with cream & pineapple.
“Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder, that derives its structure from an egg foam into which the other ingredients are folded…A typical sponge cake is made by beating the eggs with sugar until they are light and creamy then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder, though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening). Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.The mixture is then poured into the chosen cake tin and baked. As can be seen, both methods take great care to incorporate air in the beating, whisking and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven.” (Wiki)
Any Fruit or Berries may be used here instead of the pineapple. I have done it with peaches, mangoes, strawberries & cherries.. & they all were really good. But today it is pineapple….
- 1.2 Cups (150 gms) All Purpose flour
- 2/3 Cup (150 gms) of Sugar
- 2 Tablespoon Corn Flour ( Called Corn Starch in some places)
- 4 Eggs – at room temperature (Yolks & Whites Separated)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Cup Pineapple Juice
- 1 Tablespoon Sugar
- 2 Cups Crushed Pineapple – Canned or Fresh (or more if you want more pineapples)
- 2 Cups Thinly Sliced Pineapples (for the layers & more to decorate)
For the Pineapple Cream:
- Whipping Cream – 500 ml – Chilled or 300 ml Heavy/Whipping/Double Cream (In carton)
- Icing Sugar – 4 Tablespoons
- 1 Teaspoon Pineapple Extract/Essence
Preheat oven to 350 Degree F.
Sift Flour, Corn flour(Corn Starch) & Baking powder twice.
In a mixing bowl, beat the egg yolks & beat till frothy & fluffy. Combine 2 tablespoons of sugar & continue to mix till the mix is thicker. Add the Vanilla extract & beat till it almost doubles in amount.
In another bowl beat the egg white till bubbly. Gradually beat in sugar, until thick and meringue-like & peaks form. This might take about 5-10 minutes.
Very gently fold in the egg yolks into the egg whites. Do not stir. Sift the flour, corn flour, baking powder mix into the egg mix. Fold in the flour with a spatula or whisk to combine. Do not stir or move too much, so as not to let the air escape.
Lightly grease the Cake pan ( I used a 9″ Spring Foam).
Pour the mix carefully in the pan & put it in the oven.
Bake for 30 -35 minutes or till the toothpick comes out clean when inserted at the center of the cake.
Cool on a wire rack.
Divide the cake horizontally into 3 parts.
Combine the Pineapple Juice & 1 tablespoon of sugar.
(Optional: I do this every time, & I really do not know how I missed it this time… I slice off in very thin strips the brown on the top & the sides of the cake, not that it interferes with the taste, but looks way better than this did when the cake is layered & topped with the cream)
Place the bottom layer of the cake on the plate that you are going to serve. Spoon the pineapple juice on this layer of the cake till the cake is moist.
To Prepare the Cream:
If you are using liquid heavy/whipping/double cream; use chilled cream and whip/whisk cream in a chilled bowl until prominent peaks form. Keep cream chilled.
Chill 2 Bowls in the Fridge. Chill the Beater/Whisk.
Divide the prepared/prepackaged Whipping Cream in 2 Bowls. Add 2 Tablespoons of Sugar to each bowl along with the Cream. Put one bowl back in the Fridge to Chill.
Add half the amount of the Pineapple Extract to the bowl if you are using the extract. Beat the Whipping Cream, & the Sugar in one bowl till the cream is thick, fluffy & forms peaks. Fold in the the Crushed Pineapples with this Cream.
To Assemble the Cake:
Spread the Pineapple Cream mix on this bottom part of the cake in a layer.
Spread more pineapple slices over the Cream. Put the other part of the cake on this and repeat the same steps from soaking the cake to layering the pineapple slices.
Now put the Third & the Final Layer of the Cake on the second layer of Cream & pineapple slices & repeat the same process of soaking the cake with the juice.
Take out the other bowl of Cream from the refrigerator. Add the rest of the pineapple extract & beat the Cream & the Sugar together till Fluffy & Peaks form. Top the final layer & the sides of the cake with this cream. Top the Cream with more pineapple slices.
(For myself, I do not usually apply the cream on the sides most of the time, or do a very thin layer. It is a personal choice)
Put the cake in the refrigerator and chill for 3-4 hours. Serve chilled.
Note: If you do not want to make the sponge cake at home, the store bought Angel Cake Mix works as a really good substitute for this. I have done it sometimes, & wasn’t disappointed with the outcome.
Slice by slice by slice… it was almost gone over the weekend.
Super moist & soft & spongy… filled with fresh pineapple cream, it is a delightful dessert. Let’s Celebrate the season… Over to the Meeta’s Monthly Mingle: Spring Cakes.