Pineapple Sponge Cake Recipe
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"This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes."
Original recipe yield: 1 -10 inch tube cake.
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Pineapple Sponge Cake INGREDIENTS:
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 6 eggs
- 1/2 teaspoon salt
- 1 1/2 cups white sugar
- 1 tablespoon lemon juice
- 1/2 cup unsweetened pineapple juice
- 2 cups whipped cream
- 1 fresh pineapple, peeled and cored
- 12 maraschino cherries
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Pineapple Sponge Cake DIRECTIONS:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift the cake flour and baking powder together.
- Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
- With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
- Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
- Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
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