Pineapple sponge cake on your table in 45 minutes! Yes, it is real with no compromises on the taste.
What’s more, you can even convert it to a whole wheat pineapple cake and enjoy the same yummy taste.
When you are in need of a quick tea time snack, this could be your saviour.
The ingredient list is short and so is the preparation time.
Let’s whip up our pineapple cake.
- Flour – 1 1/4 cup (if using whole wheat use 1 cup)
- Eggs – 5 medium sized
- Sugar – 1 cup (a little less will also do)
- Refined vegetable oil – 1 cup
- Baking powder – 1 tsp
- Vanilla essence – 1 tsp
- Pineapple essence – 1 tsp
Pre-heat oven to 180 degree Celsius.
Dust a 9 inch baking dish and set aside.
Sieve the flour and baking powder together. This helps incorporate the baking powder evenly in the flour. Set aside.
Separate the egg whites and yolks.
In a large mixing bowl, add the egg whites, sugar and both essences.
Using an electric whipper, whip the ingredients till white and fluffy.
Add the oil and whip a little more. Three minutes of whipping should be enough.
Add the egg yolks one at a time and continue whipping.
Now set aside the electric whip and use a wooden spatula to mix the flour. Add half the flour and lightly mix. We do not need to beat heavily or whip. Using a light hand we need to mix the flour into the batter.
Add the rest of the flour and mix again. Make sure all the flour is well-mixed in the batter.
Pour the batter into your prepared cake tin.
Bake in the pre-heated oven for approximately 30 minutes.
Insert a long toothpick in the centre to check for doneness. You will also noti
ce the cake leaving the sides when it is done. The top will have turned a nice golden colour.
Transfer the cake on to a cooling rack.
But to enjoy it, you need not wait for it to cool. Having hot baked, straight from the oven, fresh cakes is irresistible.
Using vegetable oil gives me the advantage of having a soft and moist cake. Even when put in the fridge it does not turn hard, which it would if made with butter.
How to dust a cake dish? You need to apply a thin coating of fat on the base and sides of the cake tin. Sprinkle a tablespoon of flour and, rotating the dish, spread the flour to cover the inside of the tin. Once covered completely, turn the dish upside down on a plate and give it a 2-3 slight taps. The extra flour will fall off.