Pineapple Sponge Cake
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 cups
Cake Flour1 tsp
Baking Powder6
Eggs1 tsp
Salt1.5 cups
White Sugar1 tbsp
Lemon Juice2 cups
Whipped CreamDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Sift the cake flour and baking powder together
3
Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl
4
With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes
5
Gradually beat in 3/4 cup of the white sugar
6
Add the lemon juice and pineapple juice
7
Add the sifted cake flour mixture gradually while continually beating
8
Beat only until just blended (about 1 1/2 minutes)
9
With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute)
10
Gradually beat in 3/4 cup of the white sugar (about 50 seconds)
11
Fold the beaten egg whites into the batter and mix only until blended
12
Pour batter into an ungreased 10 inch tube pan
13
With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles
14
Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch
15
Invert pan on rack to cool
16
Once cake is cool loosen sides with a spatula and remove from pan
17
Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries