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Sponge cake with pineapple
Sponge cake with pineapple is a very light dessert that can be prepared in just half an hour. It is made based on a thin sponge, pineapple soak, and creamy frosting with pieces of fresh or canned pineapple.
Preparation time: 30 minutes.
Ingredients
Show ingredients
For the sponge batter:
- flour – 120 g;
- eggs – 2 pcs;
- condensed milk – 375 g;
- baking powder – 1 tsp;
- butter – 110 g.
For the cream and soak:
- pineapples – 250 g;
- pineapple juice – 170 g;
- heavy cream or sour cream – 650 g;
- sugar – 135 g.
Preparation
- First, prepare the simplest liquid sponge batter. Soften the butter beforehand in the oven or microwave. Pour the egg whites and yolks into separate bowls and whip with a mixer alternately. Make sure the bowl for the egg whites is dry and clean, so they whip better.
- To the whipped yolks, add the condensed milk and melted butter, mix using a regular mixer.
- Sift the flour, mix it with a teaspoon of baking powder or regular baking soda.
- Gradually pour the flour into the yolk mixture, constantly mixing the future batter with the mixer.
- Turn off the mixer and fold the whipped egg whites into the batter using a spoon, making smooth movements from bottom to top. Only this way will the egg whites make the sponge light and fluffy.
- Preheat the oven to 195 degrees. Pour half of the batter onto a baking sheet lined with parchment paper, the height of the batter should be about 0.5 cm. To spread the batter over the paper, use a silicone spatula or knife. Don't worry if the liquid sponge batter is not perfectly even - under the heat of the oven it will spread quickly.
- Place the baking sheet in the oven, bake the sponge for about 9 minutes. Check the readiness of the sponge with a regular toothpick - insert it into the batter and lift it. If the batter is ready, the toothpick will remain dry. Do the same with the second portion of batter.
- While the batter is in the oven, you can start preparing the cream. For this, whip the cream or sour cream with sugar at the highest speed of the mixer until they become very thick. Cut the pineapples into thin triangles.
- Cut the finished sponge into 6 layers of equal size. Generously soak each layer with pineapple juice. You can use juice from the canned tin where you bought the pineapples, or buy it separately in a package.
- When the layers soak and completely cool off, you can spread them with cream, placing the cut pineapples on top of each layer, and then carefully stack them. The cake is ready!
The finished pineapple cake can be decorated with crushed nuts, candied fruits, or grated chocolate. This simple cake recipe can be modified and improved at your discretion. For example, instead of pineapple, use any seasonal berries or fruits, and instead of creamy frosting, make a butter or custard frosting.
