Pineapple Sponge Cake Good Recipes

Wednesday, February 11, 2015

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Pineapple Sponge Cake

"This cake is awesome for any event even birthdays and special events. This is considered one of my mom's preferred special event desserts."

Ingredients :

1 half of cups cake flour
1 teaspoon baking powder
6 eggs
1/2 teaspoon salt
1 half of cups white sugar
1 tablespoon lemon juice
half of cup unsweetened pineapple juice
2 cups whipped cream
1 sparkling pineapple, peeled and cored
12 maraschino cherries

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 degrees F (a hundred sixty five degrees C).
Sift the cake flour and baking powder together.
Separate the eggs, positioned the egg yolks right into a large bowl and the egg whites right into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, approximately 2 minutes. Gradually beat in 3/four cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture steadily whilst constantly beating. Beat handiest until simply combined (about 1 half of minutes).
With an electric powered mixer beat the egg whites with the salt till wet peaks shape (about 1 minute). Gradually beat in 3/four cup of the white sugar (approximately 50 seconds).
Fold the crushed egg whites into the batter and blend handiest till blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula lightly reduce via batter going round in a circular movement six times to release any air bubbles.
Bake at 325 tiers F (a hundred sixty five levels C) for approximately 1 hour or till golden brown and company to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and put off from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Notes :

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