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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This was my first 'paid' cake...it always holds a special place in my heart. It's been a long time, almost 6 years, but I was very pleased with it at the time. This is a pineapple sponge with 3 layers, cream and pineapple bits within, and iced with whipped pineapple flavoured cream. Read more . It's very refreshing and fruity (obviously), and light. Have made this several times since!! Ingredients:
sponge |
eggs - 5 (250gms) |
powdered sugar - 125 gms |
flour - 125gms ( flour= half the weight of the eggs i.e. 125gms ) |
cornflour - 2 tbs (makes the cake texture lighter) |
baking powder - 1tsp |
salt - 1 pinch |
vanilla essence/extract - 1 tsp |
pineapple essence/extract - 1 tsp |
filling/topping |
cream - 400ml (whipping/35% fat) |
icing sugar - 3-4 tbsp |
pineapple essence/extract - 1 tsp |
pineapple bits - 1 tin/approx 1 cup of chopped bits |
Directions:
1. For the sponge
2. Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
3. Grease and line a 9 ring tin; A springform cake tin is always better.
4. Sift the flour + baking powder + salt + cornflour 3 times.
5. Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
6. Add vanilla essence + pineapple essence and beat for 1 min.
7. Gently fold in the sifted flour; mix lightly so that air doesnt escape.
8. Turn gently into tin and bake for 30-35mins till done.
9. Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
10. Filling:
11. Chop the pineapple bits into tiny pieces,and reserve some bigger bits for the topping.
12. Whip 400ml whipping cream with 4tbs pwdrd sugar +1 tsp pineapple essence until thick and holds peaks.
13. Reserve 1/2 for icing the top.
14. Take about 1/4 a cup of cream(approx 4-5 tbsp), and colour it with yellow food colour.
15. In the remainder of the cream ,fold in the chopped pineapple bits.
16. Place the bottom most layer of the sponge on your serving platter, spread 1/2 of the whipped cream and bits over it.
17. Place the middle layer over this, and repeat with the rest of the fruit cream.
18. Topping:
19. Spread the remaining pineapple cream over the top and sides of the cake.
20. Pipe a decoration with the coloured yellow cream from a zipbag with the corner snipped. I have marbled the cake. Use silver dragees if you like.
21. Pipe a border with the coloured cream.
22. Chill well before serving.
23. Note: If you think the sponge hasn't come out very soft, you can sprinkle the first 2 layers with 1/4 cup of a mixture of the pineapple syrup and juice of 1/2 a lemon (add a little sugar if you think it isn't sweet enough). Make sure you remember to sprinkle the layer only after placing it in position on the serving platter
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