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 Fresh Cream Pineapple Cake |
 Fresh Cream Pineapple Cake... another look |
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Ingredientes
- Sponge:
- Eggs 3
- Castor sugar 3/4 cup
- Flour 1 cup â 2 tbsp
- Corn flour 2 tbsp heaped
- Baking powder 1 1/2 tsp
- Vanilla Essence 1/2 tsp
- Water 2 tbsp
- Icing
- Fresh cream 500-600 gms
- Icing sugar 5-6 tbsp
- Pineapple chunks
- Pineapple syrup
- Cherries
Direcciones
- Sponge
- Preheat oven at 180C.
- Grease an 8 inch pan with butter and coat with flour; remove excess flour.
- Out of 1 cup flour, take out 2 tbsp and replace it with 2 heaped tbsp corn flour.
- Sieve flour, add baking powder in it and mix with spoon.
- In two separate clean bowls, separate egg whites and yolks carefully without dripping yolks in the whites.
- First beat egg whites on high speed till soft peaks are formed.
- Add sugar and beat again till hard peaks are formed (total beating time approximately 15-20 minutes).
- In another bowl, beat yolks till it changes color to light yellow (approx. 6-8 minutes).
- Add essence and water and beat again.
- In whites, add yolks mixture and fold gently with spoon in clockwise direction.
- Slowly add flour in 3 parts and again fold with very soft hands in clockwise direction; do not over mix the batter or it will deflate.
- Pour in prepared pan and smoothen the top with a spatula or spoon.
- Bake at 180C for around 20-25 minutes till the cake leaves the sides of the pan.
- Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Cool the cake completely before frosting.
- Cut in three equal layers with a leveler or sharp knife.
- On cake plate, put the first layer (topside down) and pour pineapple juice, specially around the edges; apply prepared cream (method given below) and arrange pineapple chunks on top.
- Put the second layer (topside down) and repeat the above step.
- Put the third layer, pour syrup and apply cream on top and on sides, covering completely; level with a spatula.
- Decorate with pipin bag, pineapple chunks and cherries or as desired.
- Cover and refrigerate for 3-4 hours and serve chilled.
- Icing
- Chill the bowl for beating.
- Place the bowl on top of a bigger bowl filled with ice cubes.
- Add chilled cream and sugar and beat on high speed till hard peaks are formed (approx. 20-25 minutes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 128 | 48% |
| Total Fat 14.6g | 18% |
| Saturated Fat 8.61g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 305mg | 13% |
| Potassium 178mg | 5% |
| Total Carbs 29.19g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.67g | 4% |
| Protein 5.39g | 9% |
Comentarios
08 de Noviembre de 2010
08 de Noviembre de 2010This one looks super good...thanks for the recipe and beautiful photo.
