Pineapple sponge cake with cream cheese frosting

Step 1/8

• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract

• stand mixer with paddle

Beat eggs, sugar and vanilla extract till light and creamy.

Step 2/8

• 125 oz unsalted butter

• Knife and stand mixer

Then add butter,

Step 3/8

• 1 cup flour
• 1½ tsp baking powder
• 1 pinch salt

• whisk

Add the dry ingredients and beat lightly

Step 4/8

• 1 cup pineapple

• spatula

Then add pineapple purée

Step 5/8

• baking pan

Then pour into 2 round pans already lined with parchment paper and bake at 180 degrees for 30-35 mins.

Step 6/8

• 1½ cups cream cheese
• ½ cup confectioner’s sugar
• ⅓ cup pineapple juice

• hand mixer with beaters

Remove from the oven and allow to cook for an hour. Prepare cream cheese frosting, layer the cakes and ice them.

Step 7/8

• gravity cake stand
• palette knife

Place the first layer and top with frosting, then place the second layer frost it and level the frosting. Cake is ready to be served.