Sponge cake filled with whipped cream pineapple Recipe

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Going to receive friends or family at home and want to impress? Dare to make our sponge cake filled with whipped cream and pineapple. Can be an interesting birthday cake…

Sponge cake filled with whipped cream and pineapple on a plate

INGREDIENTS FOR SPONGE CAKE FILLED WITH WHIPPED CREAM AND PINEAPPLE

Here you'll find all the ingredients needed to make this recipe:

● Eggs
● All-purpose flour
● Granulated sugar
● Baking powder
● Pineapple
● Heavy whipping cream
● Powdered sugar
● Vanilla powder

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE SPONGE CAKE FILLED WITH WHIPPED CREAM AND PINEAPPLE

Beat the whole eggs with the sugar until obtain a creamy and homogeneous texture. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture. Pour the mixture into the prepared pan and bake for about 25 minutes. When the cake is cooked, turn off the oven and unmold. Allow to cool to room temperature; set aside.
Whip the cream together with the powdered sugar and the vanilla in a electric mixer until stiff peaks form. Cut the pineapple into chunks; set aside.
Slice the cake in half with a long sharp knife. Put the bottom slice of the cake on a platter and spread with 1/2 of the cream and a few pineapple chunks. Cover with the top slice of the cake and spread with the remaining cream. Garnish with the remaining pineapple pieces and serve. Store the cake in the fridge.

Sponge cake filled with whipped cream and pineapple

Going to receive friends or family at home and want to impress? Dare to make our sponge cake filled with whipped cream and pineapple. Can be an interesting birthday cake…

4.67 from 3 reviews

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Category:Breakfast, Cakes, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time:25 m

Cook Time:25 m

Total Time:1:10 h

Ingredients

4 eggs
150 grams (1 cup) all-purpose flour
125 grams (1/2 cup) granulated sugar
1 teaspoon baking powder
3 pineapple slices
300 ml (2/3 pint (315 ml)) heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon vanilla powder

Directions

Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
In an electric mixer, beat on medium speed the whole eggs with the sugar until obtain a creamy and homogeneous texture. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
When the cake is cooked, turn off the oven and unmold. Allow to cool to room temperature; set aside.
Whip the cream together with the powdered sugar and the vanilla in a electric mixer until stiff peaks form (don’t overbeat the cream). Cut the pineapple into chunks; set aside.
Slice the cake in half with a long sharp knife. Put the bottom slice of the cake on a platter and spread with 1/2 of the cream and a few pineapple chunks. Cover with the top slice of the cake and spread with the remaining cream. Garnish with the remaining pineapple pieces and serve. Store the cake in the fridge.