Pineapple sponge cake with cream cheese frosting
Community member
"This is a delicious and moist cake with the sweet scent of pineapple. My tip is to use room temperature ingredients and pineapple should be puréed. While layering poke the cake and pour some pineapple juice while the cake is hot which adds to the spongy and soft texture of the cake. 😊"
Difficulty
Medium 👍Ingredients
Utensils
stand mixer with paddle, Knife and stand mixer, whisk, spatula, baking pan, hand mixer with beaters, gravity cake stand, palette knife, knife
Step 1/8
- ¼ cup sugar
- ¾ eggs
- ¼ tsp vanilla extract
- stand mixer with paddle
Beat eggs, sugar and vanilla extract till light and creamy.
Step 2/8
- 31¼ oz unsalted butter
- Knife and stand mixer
Then add butter,
Step 3/8
- ¼ cup flour
- ⅜ tsp baking powder
- ¼ pinch salt
- whisk
Add the dry ingredients and beat lightly
Step 4/8
- ¼ 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
- ⅜ cups cream cheese
- ⅛ cup confectioner’s sugar
- ⅛ 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.
Step 8/8
- knife
Chill the cake and serve cold with tea or coffees
