Pineapple sponge cake with cream cheese frosting

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

Enjoy your meal!