My lil bro has been the guinea pig of my life. He’s tasted every batter and given invaluable advice on my baking from a child’s perspective. He is my official tester. No wonder I wanted his birthday cake to be the best.
Even though he’s more of a chocolate lover like me, he loves whipped cream. So I decided to bake the Best Pineapple Cake . In India, we call it the Pineapple Cream Pastry.
Do not confuse this cake with the upside down pineapple cake (I have) which btw is a beauty on its own.
This recipe yields a 9″square cake which can be split into parts or two 6″ round cake which can be split into 2 parts each.
Though this cake doesn’t rise much, it provides the perfect amount of sweetness and fluffiness for the cake. The cake will be a tad dry since there’s no added fat in the cake. But don’t let that hold you up. We are going to soak each sponge in pineapple juice which will provide the cake with moistness and a delightful pine-appley texture. (Ok I know that’s not a word, but you got what I meant right?)
I got this recipe from here. I did not make any changes as the recipe does its job to perfection!
For the cake:
- Eggs – 5 (250 gms)
- Powdered sugar – 125 gms
- All-purpose flour – 125 gms
- Cornflour – 2 tbsp
- Baking powder – 1 tsp
- Salt – 1 pinch
- Vanilla essence/extract – 1 tsp
- Pineapple Essence/extract – 1 tsp
For the filling:
- Whipped Cream – 400 ml or 400 ml heavy cream and 4 tbsps powdered sugar.
- Pineapple Essence/extract – 1 tsp (Optional)
- Pineapple bits approx 3 pineapple slices cut into tiny lil pieces soaked in 200 ml pineapple juice or 200 ml sugar-water syrup.
- A few pineapple pieces for decoration.
Note: the flour = half the weight of the eggs i.e. 125gms
For the cake
Pre-heat the oven to 190 C.
Next, grease and line one 9″square tin or two 6″ round cake pans with parchment paper.
Sift the flour, baking powder, salt and cornflour 3 times.
Beat the eggs and sugar with an electric beater for around 10 min until its very thick or once you move the beater away, the mixture so formed holds for at least 5 seconds.
Next, add in the vanilla and pineapple essence and beat it for 1 min.
Now gently fold in the sifted flour and make sure no air has escaped. It may seem that the mixture won’t come together, but it will. Keep folding. Also make sure that no lumps remain and there are no streaks of flour anywhere.
Now turn it slowly and gently into the prepared tin(s) .
Bake for 30-35mins for the 9″ tin and around 20-25 min for the 6″ tin.
Once done, remove from the cake from the tin(s) after 5 minutes and leave it on a wire rack to cool completely. If you do not want your cake to brown from the top, cover the top with foil and then bake.
Whip the cream with the pineapple essence (Optional) until it holds stiff peaks. Since I use a pre-sweetened whipped cream, I do not add any sugar. However if you are going to use heavy cream, you need to whip the cream on a bowl of ice with ice-cold beaters for 5-7 min and add 4 tbsp of powdered sugar to it.
Reserve 1/2 of the whipped for frosting the top of the cake.
Take about 4 tbsp of cream and add one drop of yellow food colour to it.
Cut the cake horizontally into 2 parts.
Place one part on a cake board and generously drizzle with the prepared pineapple syrup and pieces. We won’t be needing all of the pineapple juice, use it only to moisten the cake. We don’t want to dunk the whole thing in there. Barely moist is our goal.
Put around 1/2 of the whipped cream on the cake and spread generously.
Place another cake piece carefully on to it. Frost with the rest of the cream and pipe with the yellow food color according to your fancy. Use the pineapple pieces decoratively. (Unlike me!)
Before serving, let the cake rest for a few hours for all the flavors to blend in.