John Myers
Pineapple Sponge Cake
The perfect pineapple sponge cake recipe with a picture and simple step-by-step instructions.
- 500 g Pineapple pieces
- 250 g Soft butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 5 Free range eggs
- 250 g Flour
- 50 g Food starch
- 1 packet Baking powder
- 250 Milliliters Sour cream 10% fat
- 200 g Coconut flakes
- Pour the pineapple pieces into a sieve and drain well.
- Beat the softened butter with the sugar, vanilla sugar and a pinch of salt in a bowl until creamy. Add the eggs and stir in well. Add the sour cream and stir in. Mix the flour with the baking powder and cornstarch and stir in two portions. Now stir in the desiccated coconut. Finally, place the pineapple pieces on top and fold in.
- Pour the dough into the prepared springform pan and smooth it out. Place the cake in the oven preheated to 180 degrees upper and lower heat and bake for approx. 55 – 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin. If you want, you can sprinkle the cake with powdered sugar before serving.
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