Pineapple Sponge Cake The Best Recipes

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Pineapple Sponge Cake

"This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes."

Ingredients :

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 6 eggs
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1 tablespoon lemon juice
• 1/2 cup unsweetened pineapple juice
• 2 cups whipped cream
• 1 fresh pineapple, peeled and cored
• 12 maraschino cherries

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C).
• Sift the cake flour and baking powder together.
• Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
• With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
• Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
• Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

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