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Preparation
35 minutes
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Cooking
1 hour
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Difficulty
Medium
Pineapple is a type of fruit that contains a lot of vitamins and fiber that is essential for the body. In addition to juicing, you can also use this ingredient to create a delicious and nutritious cake. Let’s join TasteVN cook right away to make pineapple sponge cake to treat the whole family!
Ingredients for Pineapple Sponge Cake For 4 people
All-purpose flour 75 gr (type 11 flour) Baking powder 3 gr (baking powder) Vanilla powder 5 gr Pineapple 1/2 fruit (to get 100gr of pineapple flesh) Cornstarch 10 gr Chicken eggs 4 eggs Unsweetened fresh milk 40 ml Cooking oil 40 ml Sugar 110 gr Salt a little
How to choose delicious pineapples
- Color: you should choose those with bright yellow color from the stem to the tail, there may be a few eyes that are slightly green, but it still has a certain sweetness.
- Shape: Pineapples that are round and short will have more flesh compared to long-shaped ones.
- Pineapple eyes: Choose those with large, sparse eyes because this indicates that the pineapple is mature and ripened naturally without being soaked in chemicals.
- Fragrance: you can try smelling the end of the fruit, if it has a fragrant smell, you should buy it. Additionally, avoid choosing those with a slightly sour smell like fermentation, as that pineapple is overripe.
- The top of the pineapple: The greener the top of the pineapple, the fresher it is. Overripe pineapples will have a dry or brownish top.
- Feel with your hands: A good, fresh pineapple will not be too hard nor too soft; when you press your finger into it, there should be no feeling of indentation.
See details:
Required tools
Oven, whisk, pot, mixing whisk, bowl, knife, cake mold, strainer,…
How to make Pineapple Sponge Cake
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Cut pineapple
Peel the pineapple and remove the eyes, then cut the pineapple flesh into small pieces.
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Make pineapple caramel
Place a pot on the stove, add 30g of sugar, 20ml of water, and 100g of pineapple flesh, then stir well over low heat until the syrup turns a brown color.
Next, add another 20ml of water, stir the mixture once more, then turn off the heat.
Finally, spread the pineapple caramel evenly into the cake mold.
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Mix the cake batter
First, beat 4 egg yolks, then add 75g of all-purpose flour and 10g of sifted cornstarch, 40ml of unsweetened fresh milk, 40ml of cooking oil, 5g of vanilla powder, and 3g of baking powder.
Use a whisk to mix the mixture thoroughly until the ingredients are completely combined.
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Whipping Egg Whites
Put 4 egg whites and a little salt into a bowl, use a mixer to beat the mixture at low speed until the eggs form bubbles like soap.
Divide 80g of sugar into 3 parts, adding each part one at a time and beating until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.
When adding the final portion of sugar to the eggs, increase the mixer speed to high, beating the eggs until they are fluffy and soft, with cream-like streaks, the mixture is sticky, glossy, and when you lift the whisk, it forms a peak that bends down is perfect.
Tip:- Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding all at once.
- The egg whites should be at room temperature before whipping.
- Use fresh eggs, and ensure no other impurities like yolks or fats are mixed in, otherwise, the eggs will not whip properly.
- You can add vinegar or lemon juice to help the egg whites whip faster, but use a moderate amount to avoid changing the flavor of the cake. For safety, you should use cream of tartar at a measurement of 1/2 teaspoon.
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Mix the batter with egg whites
Next, divide the whipped egg whites into 3 portions. Gradually add each portion to the bowl of cake batter, using a flat whisk to gently fold the mixture from the bottom up.
Bring the whisk down to the bottom of the bowl, lifting the heavy ingredients up and folding them to the side. Continue this process until the mixture is well combined.
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Pour the batter and bake the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Pour the batter into the previously prepared caramel mold, then bake for 30 minutes at 150 degrees Celsius. After 30 minutes, increase the temperature to 160 degrees Celsius and bake for another 10 minutes.
When the cake is fully baked, crack the oven door open for 5 minutes before removing the cake.
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Final Product
When the cake cools, you flip the cake upside down, cut it into pieces, and enjoy.
Pineapple sponge cake has a soft and smooth texture, rich and fatty, blended with a shimmering pineapple caramel sauce that is tangy, sweet, and extremely delicious.
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With the detailed recipe shared from TasteVN, hope you can successfully make this delicious and nutritious pineapple sponge cake – pineapple!
*Source for the recipe and images shared from Facebook: Ari Huyền Daisy.
