:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/BespzqkjTyvaVRsOTYFs/1c9abda1421e99c445db56712a84c2.jpeg "The best homemade pineapple cake recipe")
VIDEORECIPE The best homemade pineapple cake recipe
This sweet recipe features one of the richest tropical fruits. For all pineapple lovers, this cake will be fantastic. It is fluffy, tasty and easy to make.
Ingredients
Cake
- 6 egg whites
- 6 yolk
- 6 tablespoon icing sugar
- 6 tablespoon self-rising flour
- 6 tablespoon corn flour
- 3 teaspoon baking soda
- 1 tablespoon vanilla essence
Filling
- 2 cans diced pineapple
- 1 l whipped cream
Latest flyers
Nutritional values and price
Directions
Place the egg whites in a bowl and whisk the egg whites until stiff for 2 minutes, add the icing sugar and continue whisking for 4 minutes until a firm meringue is obtained.
Source: Youtube
Add the egg yolks and vanilla and whisk for 2 minutes until creamy.
Source: Youtube
Sift in the flour, cornflour and baking powder and fold in with a gentle, encircling motion until there are no flour lumps.
Source: Youtube
Pour the mixture into the baking tin lined with butter paper. Bake at 180° C over medium heat for 45 minutes.
Source: Youtube
Once cool, cut the sponge cake into 3 layers with a knife.
Source: Youtube
Place one layer on a plate or tray and moisten with plenty of pineapple juice.
Source: Youtube
Add a layer of cream plus pineapple chunks. Repeat the process until all the layers are finished.
Source: Youtube
Cover the cake with whipped cream, and decorate with cream flakes and pineapple pieces.
Source: Youtube
Refrigerate for 6 hours and serve.
Source: Youtube
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
RomiThe best homemade pineapple cake recipe
This sweet recipe features one of the richest tropical fruits. For all pineapple lovers, this cake will be fantastic. It is fluffy, tasty and easy to make.
Place the egg whites in a bowl and whisk the egg whites until stiff for 2 minutes, add the icing sugar and continue whisking for 4 minutes until a firm meringue is obtained.
Add the egg yolks and vanilla and whisk for 2 minutes until creamy.
Sift in the flour, cornflour and baking powder and fold in with a gentle, encircling motion until there are no flour lumps.
Pour the mixture into the baking tin lined with butter paper. Bake at 180° C over medium heat for 45 minutes.
Once cool, cut the sponge cake into 3 layers with a knife.
Place one layer on a plate or tray and moisten with plenty of pineapple juice.
Add a layer of cream plus pineapple chunks. Repeat the process until all the layers are finished.
Cover the cake with whipped cream, and decorate with cream flakes and pineapple pieces.
Refrigerate for 6 hours and serve.
How did you make this recipe?