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Pineapple Layer Cake | Recipe with step by step pictures

Pineapple Layer cake

Recipe Source ( Sponge cake) : Anitha Issac
Pineapple sponge cake with whipped cream – pineapple filling.
Prep Time: 30 minutes
Cook time: 25 minutes
Makes: one 6″ layer cake
Ingredients:
For Sponge Cake:

  1. Powdered Sugar- 1/2 cup + 1 tbsp(80 gms)
  2. Eggs,separated – 2 medium( at room temperature)
  3. Pineapple essence- 1/4 tsp( or use 1/2 tsp vanilla extract)
  4. Water- 1/2 tbsp
  5. All purpose flour- 1/3 cup(45 gms)
  6. Cornflour- 1/2 tbsp
  7. Baking powder- 3/4 tsp

Other ingredients :

  1. Whipping cream-3/4 to 1 cup
  2. Powdered sugar-1 to 2 tbsp
  3. Canned pineapple- 3/4 to 1 cup( 225 gms can)
  4. Praline-1/2 to 3/4 cup ( optional)( recipe below)

Instructions:

  • Line a 6 ” cake tin with parchment paper and grease the parchment paper generously.Preheat oven to 180 Deg C.

  • In a mixing bowl,combine together egg yolks,powdered sugar,pineapple essence and water.Beat for about 5 minutes or until it turns thick and pale.Keep aside.

  • In another clean bowl,beat the egg whites until stiff peaks form.Keep aside.( Make sure the bowl and the beater is clean and dry.)

  • Sift together all purpose flour,cornflour and baking powder.
  • Gently fold in the flour mixture and egg whites to the egg yolk mixture in 3 or 4 batches.( For a light and airy sponge fold the flour and egg whites into the yolk mixture with a gentle cutting,lifting and folding action.)

  • Immediately transfer the batter into the prepared cake pan and bake for about 18 to 20 minutes or until a skewer inserted into the center of the cake comes out clean.

  • In a bowl,beat whipping cream and icing sugar until soft peaks form.Keep aside.
  • Drain the syrup from canned pineapple tin.(This syrup can be used to moisten the sponge layers.)Cut the pineapple slices to small pieces.Keep aside.

  • Carefully split the cake into two layers.Place one layer of cake on a serving plate,moisten the cake with pineapple syrup.

  • Spread the whipped cream and top with chopped pineapple.

  • Place other layer of the sponge and drizzle pineapple syrup on top.Spread the remaining whipped cream over the sides and top of the cake.

  • Decorate the sides of the cake with praline.

  • Garnish with pineapple pieces and praline.Refrigerate for 2 to 3 hours.Serve chilled.
  • NOTES

    • To prepare praline ,heat 1/4 cup sugar and 1 tbsp water in a heavy bottomed pan.When sugar starts to  caramelize add 1/2 cup chopped cashew nuts and mix well until combined.Cook until the color changes to deep amber.Transfer the praline to a greased tray .Allow it to cool completely and crush it using a rolling pin.

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    6 Comments

  • Reply
    Unknown
    February 17, 2014 at 6:34 pm

    That is a very good looking cake! Lovely clicks.

  • Reply
    nandoos kitchen
    February 18, 2014 at 3:35 am

    lovely cake and nice clicks.

  • Reply
    hotpotcooking
    February 18, 2014 at 4:44 am

    Looks so delicious.

  • Reply
    Tehmeena
    February 18, 2014 at 1:54 pm

    Your pineapple cake looks so delicious , spongy moist and creamy 🙂 i can imagine its taste so juicy 😉

  • Reply
    Preetha
    February 18, 2014 at 5:39 pm

    truly awesome…. so delicious…. and perfect….. no words……feel like having a chilled piece of it.. will u ..

  • Reply
    Unknown
    February 19, 2014 at 6:10 am

    omg thats an fantastic cake and looks awesome !! so perfectly done pineapple layer cake !!

  • Leave a Reply to Tehmeena Cancel Reply