Fresh Cream Pineapple Cake

Fresh Cream Pineapple Cake ... Simple and light sponge cake, filled with fresh cream and pineapple. Substitute the pineapple with other fresh fruit that you prefer.

It was my birthday yesterday. Although I wasn't able to bake a cake, but had an unexpected and wonderful birthday full of fun and laughter :)


Fresh Cream Pineapple Cake
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Serves : 10 - 12


Ingredients :

For Sponge :

• 125 gm.  plain flour
• 2 tbsp.  cornflour
• 1 tsp.  baking powder
• Pinch of salt
• 5 ( about 250 gm. ) eggs
• 125 gm.  powdered sugar
• 1 tsp.  vanilla essence

For Pineapple Syrup :

• 1/4 cup pineapple syrup ( from the pineapple tin )
• 1 tbsp.  powdered sugar, optional

Filling / Topping :

• 500 ml.  fresh or whipping cream, chilled
• 5 to 10 tbsp.  icing sugar ( depending on your desired sweetness )
• 1 tin ( approx. 1 cup ) pineapple chunks, plus extra for topping
• Melted chocolate, optional

Method : 

For Sponge :

• Preheat oven to 190 C /375 F. Lightly grease and line a 10 x 7 inch rectangular cake pan.
• In a bowl, sift together the plain flour, cornflour, baking powder and salt; three times. Keep aside.
• In a large mixing bowl, beat the eggs on high speed until light and foamy.
• Gradually add the sugar and continue beating on high speed, for approx. 10 minutes until the mixture is very thick ( thick ribbons falls when beaters are lifted ).
• Beat in vanilla essence. Gently fold in the flour mixture; mixing lightly so the air doesn't escape.
• Transfer the batter to the prepared pan, level the batter evenly with rubber spatula and bake for 10 minutes.
• Reduce oven temperature to 180 C and continue baking for 10 - 15 minutes until golden brown and the cake springs back when gently touched ( or a wooden skewer inserted into the center comes out clean ).
• Set aside to cool slightly in the pan, then remove from pan and leave on rack to cool completely.
• Using a long serrated knife, cut the cake horizontally into two even layers.

For Pineapple Syrup :

• Combine pineapple syrup and powdered sugar in a bowl until sugar is dissolved. Keep aside.

For Filling / Topping :

• Pour the cream into a large mixing bowl; beat well with an electric beater until it starts to thicken.
• Gradually add sugar and continue beating until the mixture is thick and holds peaks.
• Place the bottom sponge layer on a serving platter, moisten it with  pineapple syrup.
• Spread with whipped cream and arrange pineapple chunks, reserving a few for decoration.
• Place second cake layer on top, press gently. Spread cream over the top and sides of the cake.
• Put the remaining cream into a piping bag, fitted with a star nozzle. Decorate the top and sides with rosettes or swirls of cream.
• Arrange pineapple on top and drizzle some melted chocolate.
• Chill well before serving.

Recipe from Passionate About Baking

Thank you for stopping by. Hope you enjoy the recipe!!!