- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Serving: 5 People
- Calories: 1858 kcal
- Carbohydrate Content: 339.55 g
- Cholesterol Content: 1107 mg
- Fat Content: 29.45 g
- Fiber Content: 7.1 g
- Protein Content: 58.18 g
- Saturated Fat Content: 10.048 g
- Serving Size: 1
- Sodium Content: 1550 mg
- Sugar Content: 185.44 g
- Trans Fat Content: 0 g
Pineapple Sponge Cake
Pineapple Sponge Cake is a super delicious cake which you can enjoy with your morning or evening tea time or any time when you feel hungry. Pineapple sponge cake is not any seasonal recipe, whether it is summer or winter you can make it anytime, it’s a perfect dessert for any special occasion. A little bit sour taste of pineapple makes this cake more yummy and delicious. Pineapple sponge cake is easy to make the recipe at home. You can try different variations of making it.
Here I am sharing a simple pineapple sponge cake recipe, which you can easily find in the bakery shops and also make it quickly by yourself. Enjoy this pineapple sponge cake with sweetened fruit or tea.
Ingredients of Pineapple Sponge Cake Recipe
- Unsweetened pineapple juice - 1 Cup
- Refined flour (maida) - 1 ½ Cups
- Baking powder - 1 Teaspoon
- Egg whites - 6
- Salt - ½ Teaspoon
- Caster sugar - 1 ½ Cups
- Egg yolks - 6
- Vanilla extract - ½ Teaspoon
How to Make Pineapple Sponge Cake
Step 1: Preheat the oven to 325°C and take a 10-inch ring cake tin and do not grease it.
Step 2: Now, heat a small saucepan and add pineapple juice, boil it till it reduces to ½ cup of liquid. After that transfer, it in a bowl and keep it aside to cool.
Step 3: In a small bowl, sift refined flour and baking powder together.
Step 4: Now, take a large bowl and using beat egg whites with the help of eggbeater till frothy.
Step 5: Then add salt to it and whipped gently. Now add ¾ cup of caster sugar and again whipped till it becomes soft peaks form. Keep it aside.
Step 6: Now, in another large bowl, add remaining caster sugar, egg yolks, and vanilla extract and beat it and make a smooth and fluffy mixture.
Step 7: Now, fold the reduced pineapple juice and flour mixture in it.
Step 8: Then, whisk the egg white mixture and egg yolks mixture in a quantity of one (egg white) and two or three (egg yolks) and fold both the ingredients together until no bands of egg whites remain visible. Pour this mixture into ring cake tin.
Step 9: Now, Place the tin into the oven and bake it for 55 to 60 minutes or till it turns golden. You can also check the cake with a toothpick, insert it into the center of the cake and if it comes out clean, then your cake is ready.
Step 10: After this de-mold the cake and let it cool to room temperature.
Step 11: Now, cut into slices or wedges and serve it. Enjoy!