Pineapple Glazed Sponge Cake Recipe

Name: Pineapple Glazed Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar, divided; 1 cup sifted cake flour; 4 egg yolks; 1/2 teaspoon coconut extract; 10 egg whites; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; Vegetable cooking spray; 1 1/4 cups sifted powdered sugar; 2 tablespoons unsweetened pineapple juice

Servings: persons

1
Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale. Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.
2
Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
3
Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.
4
Coat the bottom of a 10-inch tube pan with cooking spray. Pour batter into prepared pan, spreading evenly. Bake at 350u00b0 for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Place cake on a serving plate.
5
Combine powdered sugar and pineapple juice in a small bowl, stirring until smooth. Drizzle over cooled cake.

1007

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups sugar, divided, 1 cup sifted cake flour, 4 egg yolks, 1/2 teaspoon coconut extract, and more.

Yes, Pineapple Glazed Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Glazed Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions