Pineapple Sponge Cake Recipe

Name: Pineapple Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1 teaspoon baking powder; 6 eggs; 1/2 teaspoon salt; 1 1/2 cups white sugar; 1 tablespoon lemon juice; 1/2 cup unsweetened pineapple juice; 2 cups whipped cream; 1 fresh pineapple, peeled and cored; 12 maraschino cherries

Servings: persons

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

1
Preheat oven to 325 degrees F (165 degrees C).
2
Sift the cake flour and baking powder together.
3
Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
4
With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
5
Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
6
Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

1109

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1 teaspoon baking powder, 6 eggs, 1/2 teaspoon salt, and more.

Yes, Pineapple 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.

Pineapple Sponge Cake

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