Pineapple Sponge Cake Popular Recipes

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Pineapple Sponge Cake

"This cake is super for any occasion even birthdays and special activities. This is one in all my mom's favorite special event desserts."

Ingredients :

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

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 stages F (one hundred sixty five stages C).
Sift the cake flour and baking powder collectively.
Separate the eggs, positioned the egg yolks right into a large bowl and the egg whites into a small bowl. With an electric powered mixer beat the egg yolks till thick and fluffy, about 2 minutes. Gradually beat in 3/four cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour combination gradually at the same time as usually beating. Beat most effective until just blended (approximately 1 1/2 mins).
With an electric mixer beat the egg whites with the salt until wet peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (approximately 50 seconds).
Fold the overwhelmed egg whites into the batter and mix best till blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently reduce thru batter going round in a round motion six times to release any air bubbles.
Bake at 325 ranges F (a hundred sixty five tiers C) for about 1 hour or till golden brown and firm to touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and put off from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Notes :

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