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Preparation
40 minutes
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Difficulty
Easy
Ingredients for Pineapple Sponge Cake Serves 3
Pineapple 1 fruit Butter 120 gr Sugar 170 gr Eggs 2 fruits Flour 200 gr Cornstarch 20 gr Fresh milk 125 ml Tartar powder 1/2 tablespoon
Tips for Choosing Good Pineapples
- Color: Choose pineapples that have an even yellow color. If the pineapple is too green, it is not ripe, and the sweetness will not be high.
- Shape: Choose round and short pineapples as they will have more flesh than elongated ones.
- Touch: Gently press the body of the pineapple; choose those that are not too soft or too hard.
- Pineapple eyes: Choose pineapples with large and spaced eyes, which indicates that they are naturally ripe and not artificially ripened.
- Fragrance: Choose pineapples that have a fragrant smell; avoid those that have no smell as they are not ripe or have a slightly sour smell like fermentation, as these are overripe pineapples.
- Pineapple crown: Choose pineapples with fresh green crowns; avoid those with dry, wilted crowns or brown coloring.
Required Tools
How to Make Pineapple Sponge Cake
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Prepare the Pineapple
Cut off the crown of the pineapple and peel the skin around it. After peeling, carefully use a knife to remove the eyes of the pineapple and slice it into thin round rings, removing the core in the middle.
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Make caramel
Place a pan on the stove, add 60g of sugar, a little water, and 1 teaspoon of lemon juice.
Stir well over low heat until the sugar completely dissolves. When the sugar starts to boil, gently shake the pan until the mixture turns a brown color, then turn off the heat. Pour the caramel into molds.
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Mix the egg yolk mixture
Separate the egg yolks and whites. In a bowl, combine 2 egg yolks, 120g of butter, 20g of cornstarch, 200g of flour, 125ml of fresh milk, and 50g of sugar, then mix the mixture well.
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Whip the egg whites
Put the egg whites into a bowl with 35g of sugar, then use a mixer to whip at low speed, being gentle.
When the mixture turns opaque white, smooth, and thick, lift the whisk and see if the egg forms stiff peaks, and if you can flip the bowl upside down without the egg falling out, it’s done.
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Mix the cake batter with egg whites
Then add the previously prepared egg yolk mixture to the egg whites and gently fold it together.
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Pour into the mold and bake the cake
Arrange the pineapples in layers in the mold and then pour the caramel layer in. Then pour the cake mixture on top.
Preheat the air fryer at 125 degrees for 5 minutes.
Then put the cake in to bake three times: the first at 140 degrees Celsius for the first 20 minutes, the second at 150 degrees Celsius for 15 minutes, and the last at 160 degrees Celsius for 10 minutes.
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Final Product
Now we have a delicious pineapple cake, with the golden color of the pineapple and a sweet and sour taste, very appealing, right?
Tips for Successful Execution
- When the caramel is done, quickly pour a thin layer into each cake mold. Avoid letting it sit too long as caramel hardens easily when cooled.
- When beating the egg and milk mixture, do not beat too vigorously to avoid creating air bubbles.
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Wishing you success in making this pineapple sponge cake that is delicious and super simple!
*Source reference for the recipe and images from the Youtube channel: Eat Clean Live Healthy
