
Pineapple Sponge Cake
Ingredients
- 1 ½ cups Wheat flour, white, cake, enriched
- 1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
- 6 Egg, whole, raw, fresh
- ½ teaspoon Salt, table
- 1 ½ cups Sugars, granulated
- 1 tablespoon Lemon juice, raw
- ½ cup Pineapple juice, canned, unsweetened, without added ascorbic acid
- 2 cups Cream, whipped, cream topping, pressurized
- 1 Pineapple, raw
- 12 Maraschino Cherries & Juice VG
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Sift the cake flour and baking powder together.
Step 3
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).
Step 4
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).
Step 5
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.
Step 6
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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