Recipe
Pineapple Sponge Cake Recipe
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Liezel / All my dishes 2 years ago
Layers of sponge, with a creamy, fluffy, pineapple filling.
Prep:15m Cook:20m Servings:6
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 Liezel |
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Recent Gawkers
Ingredients
- 15 ml butter or margarine (1 tablespoon, heaped)
- 180 ml milk (3/4 cup)
- 3 extra large eggs
- 250 ml sugar (1 cup)
- 375 ml cake flour (1 cup + 1/2 cup)
- 10 ml baking powder (2 teaspoons)
- 2 ml salt (2/4 teaspoon)
- Filling:
- 400 g canned grounded pineapple pieces (14 0z ; 0.9 pound)
- 15 ml golden syrup (1 tablespoon - heaped)
- 5 ml lemon juice (1 teaspoon)
- 15 ml custard powder (1 tablespoon, heaped)
- 30 ml milk (1 tablespoon + 1 teaspoon)
- 250 ml cream, chilled (1 cup)
Directions
- Heat up the butter or margarine and milk to boiling point.
- Let it cool down.
- Beat eggs until light.
- Put the sugar spoon by spoon in eggs.
- Beat until thick.
- Sift dry ingredients together.
- Fold into wet mixture.
- Pour in the chilled milk mixture slowly.
- Fold in.
- Divide into to baking pans or 4.
- Bake at 200 degreesC (390 deg F) for 20 minutes.
- Turn out.
- Let it cool down totally.
- If you used 2 paking pans, divide the layers into four.
- Filling.Heat up pineapple, syrup and lemon juice to boiling point.
- Mix in the custard powder which is mixed with the milk.
- Stir the whole time.
- Take off and let it cool down.
- Beat the cream until stiff.
- Fold into mixture.
- Put onto layers.
- Serve.
- Yummy!!!
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ambus 2 years ago said:
Thanks for sharing a great, unique recipe!
liezel 2 years ago said:
Absolutely my pleasure!!
pat2me 2 years ago said:
This sounds yummy! I've got to try it.
Thanks for the conversions for those of us that were never taught the metric system!
Thanks for the recipe,Liezel!
Pat
liezel 2 years ago said:
I'm glad that the conversions are helping. This is quite an unusual cake recipe, but I can guarantee a second helping.
chefmeow 2 years ago said:
This sounds really good, will be making it tonight. I love anything pineapple. Thanks for the post and the conversions.
lor 2 years ago said:
This recipe looks absolutely lovely. I think I'll save it for Spring and Summer so that I have something to look forward to after our dreary winter ;-) Thank you for sharing.