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January 06, 2012

Pineapple Cream Cake


Eggs 6
Self-rising flour 1 ½ cups
Baking powder 2 teaspoons
Sugar 1 cup
Vanilla or pineapple essence 1 teaspoon


Cream 400 ml
Pineapple chunks 1 tin
Pineapple syrup 1 cup
Icing sugar 4 tablespoons


Preheated oven 350F. Grease two 23 cm/9 inches cake tins and line with baking paper. Beat egg yolks and egg whites separately with an electric beater until. Now mix both the egg yolks and egg whites and again beat till fluffy and foamy. Sieve flour and baking powder then add sugar and mix them all. Now add essence and then gradually add flour, sugar. Side by side fold the flour and sugar into the eggs with the spatula. Pour them into the tins and bake them for 12-15 minutes.


In a bowl take chilled cream and beat them with an electric beater till it changes its texture and becomes foamy. Add sugar in it and mix it. Keep it in freezer till it chills.

Now brush the cake with pineapple syrup which is in the pineapple tin. When the syrups absorbs into the sponges on one sponge coat it with the cream and spread pineapple chunks, sandwich both the sponge on each other. Now cleanly cover the cake with the cream and add pineapple chunks over it. Refrigerate it and cake is ready.