Delicious and Soft Pineapple Sponge Cake Recipe, Addictive to Eat

How to make Pineapple Sponge Cake

• 1

  Cut pineapple

  Peel the pineapple and remove the eyes, then cut the pineapple flesh into small pieces.

  
• 2

  Make pineapple caramel

  Place a pot on the stove, add 30g of sugar, 20ml of water, and 100g of pineapple flesh, then stir well over low heat until the syrup turns a brown color.

  Next, add another 20ml of water, stir the mixture once more, then turn off the heat.

  Finally, spread the pineapple caramel evenly into the cake mold.

  

  
• 3

  Mix the cake batter

  First, beat 4 egg yolks, then add 75g of all-purpose flour and 10g of sifted cornstarch, 40ml of unsweetened fresh milk, 40ml of cooking oil, 5g of vanilla powder, and 3g of baking powder.

  Use a whisk to mix the mixture thoroughly until the ingredients are completely combined.

  

  
• 4

  Whipping Egg Whites

  Put 4 egg whites and a little salt into a bowl, use a mixer to beat the mixture at low speed until the eggs form bubbles like soap.

  Divide 80g of sugar into 3 parts, adding each part one at a time and beating until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.

  When adding the final portion of sugar to the eggs, increase the mixer speed to high, beating the eggs until they are fluffy and soft, with cream-like streaks, the mixture is sticky, glossy, and when you lift the whisk, it forms a peak that bends down is perfect.

  Tip:

  • Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding all at once.
  • The egg whites should be at room temperature before whipping.
  • Use fresh eggs, and ensure no other impurities like yolks or fats are mixed in, otherwise, the eggs will not whip properly.
  • You can add vinegar or lemon juice to help the egg whites whip faster, but use a moderate amount to avoid changing the flavor of the cake. For safety, you should use cream of tartar at a measurement of 1/2 teaspoon.

  

  

  

  
• 5

  Mix the batter with egg whites

  Next, divide the whipped egg whites into 3 portions. Gradually add each portion to the bowl of cake batter, using a flat whisk to gently fold the mixture from the bottom up.

  Bring the whisk down to the bottom of the bowl, lifting the heavy ingredients up and folding them to the side. Continue this process until the mixture is well combined.

  See more: 5 basic mixing methods you need to know when starting to bake

  

  
• 6

  Pour the batter and bake the cake

  Preheat the oven to 180 degrees Celsius for 15 minutes.

  Pour the batter into the previously prepared caramel mold, then bake for 30 minutes at 150 degrees Celsius. After 30 minutes, increase the temperature to 160 degrees Celsius and bake for another 10 minutes.

  When the cake is fully baked, crack the oven door open for 5 minutes before removing the cake.

  

  
• 7

  Final Product

  When the cake cools, you flip the cake upside down, cut it into pieces, and enjoy.

  Pineapple sponge cake has a soft and smooth texture, rich and fatty, blended with a shimmering pineapple caramel sauce that is tangy, sweet, and extremely delicious.