A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser and makes me nostalgic!
This Pakistani style pineapple cake recipe is simple, easy, and delicious, y’all. I wanted to share it with you before the weekend because this would be the perfect, easy addition to your Eid table.
It starts with delicious sponge cake layered with whipped cream and pineapples. This sponge cake recipe is a keeper, it is soft and airy and just melt in your mouth. Its absorbs any kind of flavors, taste great with syrup, fruits and any kind of filling you like. I will definately be sharing lot of recipes using same sponge cake.
Tips:
I will highly recommend that you weigh these ingredients out on a weighing scale rather that using measuring cups. Especially with flour, little extra flour can make your sponge dense.
Do NOT over mix the batter. You need to gently fold the batter in. Mixing the batter will deflate the batter and it will not be spongy.
Make sure to soak every layer of the cake well so that it is moist and not dry. It will literally melt in your mouth if it is well soaked. Do not over soak it so that falls apart. You can check by pressing down on the layer and seeing if it oozes a bit of liquid like a sponge.
You can make the sponge 2-3 days before and tightly cling wrapped it and kept it in the fridge. Make sure its wrapped well so it does not dry out.
Pineapple Cake has to be soft, airy and fresh, to get that same Pakistani bakery style cake I recommend using canned pineapple; fresh pineapple can be sour which will ruin the whole balance of your cake. Also the juice from the canned pineapple can use to soak the layers, or you can use sugar syrup as well!
Video in Urdu:
Video in English:
Ingredients:
For sponge cake:
3 large eggs (150g) at room temperature
75g sugar
85 All purpose flour
1 teaspoon vanilla essence
1 teaspoon baking powder
1/4 teaspoon salt
For Pineapple cake:
1 can pineapple chucks/titbits with syrup
2 1/2 cups heavy whipping cream
4 tablespoon confecsioner sugar
1 teaspoon vanilla essence
Sugar syrup:
1.5 cups water
1/2 cup sugar
Sponge Cake recipe adapted from The Global Vegetarian
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