Sponge cake with pineapple cream
Components:
Regarding the Soap Cake:
- One cup of flour for all purposes
- One tsp baking powder
- 1/4 tsp salt
- Four big eggs, at room temperature
- 1 cup of sugar, granulated
- 1/4 cup melted, chilled unsalted butter
- One tsp vanilla essence
- one-fourth cup whole milk
For the Cream of Pineapple:
- One cup of chilled heavy whipping cream
- 1/4 cup of sugar, powdered
- One tsp vanilla essence
- Half a cup of drained crushed pineapple (save some juice to moisten the cake in)
Decorative Add-ons:
- pieces or slices of pineapple
- mint leaves that are fresh
- toasted coconut flakes
Guidelines:
1. Prepare the cake sponge:
- Set the oven’s temperature to 350°F (175°C). Grease and place parchment paper inside a 9-inch round cake pan.
- Sort the dry ingredients: Combine the flour, baking powder, and salt in a medium-sized bowl. Put aside.
- Beat the eggs and sugar together in a large mixing bowl on high speed for 5 to 7 minutes, or until the mixture thickens and turns pale.
- Butter and vanilla essence should be added gradually to the egg mixture and gently folded in until well incorporated.
- Fold in dry ingredients: Until just incorporated, gradually fold the dry ingredients (alternating with the milk) into the egg mixture. Take cautious not to blend too much.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, after pouring the batter into the prepared cake pan. After letting the cake set in the pan for ten minutes, move it to a wire rack to finish cooling.
2. Prepare the cream of pineapple:
- Beat the heavy cream, powdered sugar, and vanilla extract together in a chilled mixing basin until soft peaks form.
- Fold in the pineapple: Gently mix the whipped cream with the crushed pineapple. The pineapple cream should be kept chilled until needed.
3. Put the Cake Together:
- Soak the cake: To keep the sponge cake moist and flavorful, you can optionally pierce the cake with a few holes and drizzle a few tablespoons of the pineapple juice you set aside over the top.
- Apply the pineapple cream: Evenly cover the cake’s top with a layer of pineapple cream. For added decadence, you may also cut the cake in half horizontally and sandwich a layer of pineapple cream between the pieces.
4. Finish and Present:
- If desired, garnish the top with toasted coconut flakes, fresh pineapple chunks or slices, and mint leaves. Serve either room temperature or cold.
- Light and refreshing, this sponge cake with pineapple cream is ideal for a dessert with a tropical theme!