John Myers
Sponge Cake with Pineapple
The perfect sponge cake with pineapple recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 4 piece Free range eggs
- 250 g Sugar
- 1 packet Bourbon vanilla sugar
- 250 g Flour
- 2 tablespoon Food starch
- 1 pinch Salt
- 1 packet Tartar baking powder
- 0,5 piece Freshly cut pineapple
- 2 shot Low-Fat milk
- Parchment paper
- 1 tablespoon Sunflower oil
- 3 tablespoon Sifted powdered sugar
- Mix the flour with cornstarch, vanilla sugar, sugar, salt and baking powder. Add the butter and eggs as well as a little milk and stir everything with the stirrer of the food processor or mixer until the dough loosens from the edge of the bowl and is difficult to tear. Line the springform pan (26 cm) with baking paper, grease the inner edges with a little oil and fill in the batter.
- I still had half the pineapple in the fridge. I had peeled them, cut them into rings, and cut out the hard core in each ring. Finally, in pieces. Spread the pieces on the dough in the mold.
- Preheat the oven to 180 °. Place the pan on the middle rail and place the cake on top and bottom. Bake bottom heat for approx. 45-55 minutes. Do a chopstick test to see if it is good. That’s it when no more dough sticks to it.
- Take the mold out of the oven and let the cake cool down. Then sprinkle with powdered sugar. Good Appetite.
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- If you use a mixer, first stir the butter with eggs and sugar and vanilla sugar until creamy. Then mix flour with cornstarch, vanilla sugar, sugar, salt and baking powder. Then stir while adding the milk until the dough is difficult to tear.
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