Pineapple cake is probably one of the only cakes apart from Chocolate that is enjoyed at home. Having made chocolate cake most of the times, I decided to make Pineapple. You may be surprised, but it was the first time in my life that I bought a Pineapple. I did not even know the right way to peel it. Hubby dearest helped in that department. The cake spans over 1 whole day if you plan on using fresh pineapple. If you use tinned pineapple, it will be quicker. I anyway needed it done by Sunday morning, so I stewed the pineapple, the night before and I also made the sponge cake, the night before. So the next morning, all I needed to do was whip cream and assemble the cake. 4 hours of refrigeration and my first ever eggless pineapple cake was ready to cut and eat. A real treat for the birthday girl.. ME.
|Pineapple pieces stewing in sugar syrup|
|The base of the cake|
|Top of cake|
|The sliced cake|
Pineapple Cake (Eggless)
Eggless pineapple cake with pineapple pieces and a whipped cream icing
Recipe Type: Dessert
Prep Time: 1 Hour
Cook time: 2 Hours
Yield: 8-10 servings
1.25 cups Maida
1/2 tin or 200 gms Milk Maid
1/2 cup Milk
50 gms Butter
2 Tbsp Icing Sugar
1.25 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla Essence
1.5 Tbsp Corn flour
400 gms Fresh medium fat cream(40% milk fat)(Chilled)
1/2 tsp Vanilla Essence
7-8 Tbsp Icing Sugar
1 cup Pineapple Juice (I used Real)
1 cup Pineapple Pieces
3 Tbsp Sugar
2 cups Water
Fresh pineapple cannot be used directly, so we need to stew it in sugar syrup.
I used a mild syrup, you can use as per your taste and the sweetness of the pineapple.
Cut the pineapple into slices or cubes.
Add the sugar to the water and heat until it comes to a boil
Add the pineapple and stew on sim for 10 mins
Pour the pineapple and the syrup into a glass jar
Allow it to cool before closing the jar and refrigerating.
Preferably, do this at least 1 day in advance to assembling the cake.
Alternatively, you can use canned pineapple.
Sift together maida, baking powder, baking soda and corn flour at least twice to ensure even mixing
Add sugar to butter and whisk until creamy. I whisked for around 3-5 mins.
Add the milkmaid and vanilla essence and whisk for another 3-5 mins.
Add the flour and mix well. Whisk for 3-5 mins.
Add milk in case you feel the consistency is very thick and you are having difficulty whisking it. Add by the spoonful so you don’t make it too thin.
Preheat the oven to 150 degree Celsius.
Grease a 7.25” round pan (2” tall) and line the bottom of the pan with butter paper or dust the pan with flour.
Bake for 50 mins to 1 hour or until done.
Before making the whipped cream, place the whisk and a steel bowl (in which you will be whisking) in the fridge for 30 mins.
Alternatively, place the steel bowl in an ice bath while whisking
Add the sugar and vanilla essence to the cream. I used Nilgiris fresh cream. This worked out beautifully, it has 40gms fat to 100gms cream. I tried with Amul, but it is low fat (25%) cream, so it never solidified.
Whisk until you get stiff peaks. I used a hand mixer and it took me hardly 5-7 mins to get stiff peaks
Assembling the cake:
Allow the vanilla sponge cake to cool completely
Slice the cake into half
Spoon the pineapple juice on both the halves
Spread a part of the whipped cream on the lower half of the cake
Cut the pineapple into small pieces and spread on the whipped cream
Place the upper half on the cake on top
Spread the whipped cream all over the cake
Decorate with more pineapple pieces
Refrigerate for at least 3-6 hours before serving.