Cuisine: Oriental | Cooking time: 60 mins | Serving: 6-8 people

For the cake:
Melted Butter – 2 1/2 tbsp
Pineapple flavour or Vanilla essence – 1 tsp
Eggs – 4
Sugar – 100g
Cake Flour – 60g
Corn Flour – 40 g

For the icing:
Whipping cream – 400 ml
Sugar – 6 tbsp
Pineapple slices in juice – 1 can
Milk – 1 cup
Custard powder – 3 tbsp

Heat the oven to 180 degrees C. Grease a 9 inch baking tin and line with parchment paper.

Sift the flour, corn starch and salt thrice and keep aside.

Place a pan filled with water on the stove. In a mixing bowl, add eggs and sugar and whisk. Continue whisking eggs and sugar while holding the bowl over the boiling water.
Note: By doing this, we want the eggs to warm up a little. Keep whisking on top of the steam for 5 mins. And then remove.

Pour the mixture into the stand mixer bowl and switch on. Start with a lower speed and then increase the speed to a high and let it mix until the eggs triple in volume. This should take about 5 – 7 minutes. Stop when the mixture attains a ribbon stage.

Gently fold in the flour mixture in three parts, making sure the eggs do not deflate.

Pour it in the prepared baking tin and bake for 20 – 25 minutes. The cake is done when the cake starts to leave the sides of the pan or when a skewer comes clean.

Let it cool completely on a wire rack.

Prepare the custard, by boiling a cup of milk with 2 tbsp sugar. Dissolve custard powder in about 2 tbsp of cold milk and add it to the boiling milk. Stir until a thick consistency is attained. Remove from flame and keep aside to cool completely.

Prepare the syrup. Drain the pineapple slices from the can and collect the syrup. Heat it with 2 tbsp of sugar until the sugar dissolves. Keep aside to cool.

Whip the cream with a little sugar (or more if you like).

When the cake cools, slice it into two (or three if you can). Pour the syrup on the first layer (the one you will place at the bottom), using a teaspoon or a pastry brush.

Spread a layer of custard over the base and place the pineapple (now cut into bits) all over the custard. Add a dollop of cream if you like (optional)

Pour the remaining syrup on the other half of the cake and then carefully top it over the first layer.

Frost with the whipping cream. Decorate with pineapple chunks or glazed cherries as you desire!

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20. May 2013 by Sadaf Ansari
Categories: Baking, Dessert | Tags: , , , , , | 2 comments

Comments (2)

  1. Pingback: Another Genoise cake : Pineapple Cream Cake | Sadaf's Kitchen

  2. Pingback: EASY PINEAPPLE DESERT | Sadaf's Kitchen

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