Last year,when we organised a party to celebrate my daughter’s birthday,we were very disappointed by the choice of cakes offered. Either the cake was too dry,or the design wasnt nice..or we didn’t want the frosting that they offered or they didn’t agree to do a frosting of our choice..OR..it was just TOOOOOO expensive.
We still ended up paying $$ and getting a cake that we didn’t like..Ok make that I didn’t like..DH doesnt care much anyway.That day,I decided that come what may,I will bake the cake for her b’day hence forth.
The cake in the picture is the one that I baked for her 3 rd birthday party,2 days back.
Its the first time I baked a sponge cake..and I can tell you,this recipe is a KEEPER!The recipe is a hand-me-down from my brother,who is an HM graduate.He made me try out a sample 1-egg cake..and I was hooked.I baked it in the nite,iced it.DH and Aadi loved the taste and I was happy with the result.
And my scientist brain works better,in stress!So,baking that one egg cake was a great help and made for easy calculations.
To make this cake,you need-
For the Sponge Cake:
Self Raising flour- 200 gms
Corn Flour-1 tablespoon
Sugar- 200 gms( Sugar- can vary depending on your taste)
Baking Powder – 1 1/2 tspn
Vanilla extract- 1 tspn
For the filling-
400 gms whipped cream- thick and fluffy
1/2 can pineapple pieces(Do Not throw away the syrup,keep it aside.
For the final finishing-
700 gms whipped cream,thick and fluffy(I used ready to serve whipped cream,which came in 400 gms tub)-chilled
Line and grease two 9″ round cake tins.Pre-heat the oven to 180 deg C(160-fan forced).
Sift the flour,corn flour and baking powder and keep aside.
Separate the yolks and egg-whites.
Gradually add sugar,to the egg yolks and mix using a whisk.Add the vanilla extract and continue whisking,till the mixture turns to cream color and gets a buttery consistency.
Divide the flour mix in three part and slowly fold into the egg-sugar mix,using a spatula.
When the mix gets too dry and it gets difficult to move the spatula,then beat the egg white,till its frothy and add it to the mixture,little at a time.
The final batter shud be creamy and smooth and should fall in ribbons,when you lift the spatula..
Put the batter in the greased tins and bake for 15-20 mins.When you insert a knife in the cake and it comes out clean,turn off the oven immediately and remove the cake from the oven after 5-10 minutes.
Let it cool.
Puttin the cake together :
Put the cakes upside down.Prick the surface with a fork and spoon some pineapple syrup on to the cake,till all the surface is wet.Let the cake absorb the syrup.Repeat again after 10-15 mins.Let the syrup be absorbed once again.
Spread a thick layer of whipped cream on the base cake.
Put a layer of pineapple pieces on that and then,spread another thick layer of whipped cream.Keep the other cake on this,like a sandwich.
Cover the top of the cake with whipped cream.Cover the sides of the cake with whipped cream.Cover with cling wrap and let it sit overnight or atleast a couple of hours.
When the base coat is set,spread a fresh layer of whipped cream on top.Smooth out the top and sides.Garnish with pineapple rings and strawberry halves.
Let it chill for a few hours,before serving.
I can’t wait to try it with other fruits…The cake was super soft and super moist-totally melt-in-your-mouth.When my brother suggested pineapple cake..the first one that popped in my mind was Monginis pineapple cake..and I so wanted to re-create that..And I am glad,this is the closest thing to it,that I have tasted in all the years that I have been away.
BTW,when I decided to bake this cake,I searched the blogs for Pineapple cream cake and stumbled upon Soma’s recipe..it is slightly different..but,her pics are very detailed.
Hope you enjoy baking it,as much as I did..:)