Pineapple Cake | Pineapple Fresh Cream Cake

Ingredients

• Maida - 1/2 cup 
• Eggs - 2 
• Sugar - 1/2 cup 
• Milk - 1.5 tbsp 
• Oil - 1.5 tbsp 
• Baking powder - 1/4 tsp 
• Baking soda - pinch 
• Salt - pinch 
• Pineapple essence - 2 tsp 

For the frosting 

• Whipping cream - 1 cup 
• Icing sugar - 1 tbsp 
• Pineapple essence - 1 tsp
• Tinned pineapples

Watch the video

Method

1. Pre heat the oven to 180 degrees C for 15 mins.

2. Take 2 eggs in a bowl, add pineapple essence and beat till light and fluffy.

3. Add the powdered sugar and continue to beat for 2 more mins.

4. Add the milk and oil and combine for 10 seconds.

5. In another bowl, add baking powder, baking soda and salt to maida and mix well.

6. Place a sieve over the wet ingredients and sieve the dry ingredients into the wet ingredients.

7. Combine the wet and dry ingredients gently. Do not overmix the batter.

8. Transfer the batter into a greased and lined 6 inches cake tin. 

9. Tap the tin on the counter to remove air bubbles and bake the cake in the pre heated oven for 18 - 20  mins or until a skewer comes out clean.

10. Remove the cake from the oven and let it cool down completely.

For the frosting

1. I used readily available tinned pineapples.

2. Remove the pineapple slices from the tin and save the water. We can use this water to soak the cake.

3. Trim the top layer of the cake and cut the cake into two layers.

4. Take 1 cup whipping cream, add pineapple essence and icing sugar and beat till stiff peaks are formed. 

5. Place the first layer of cake on the cake board and soak with the soaking liquid.

6. Spread some whipped cream. Cut the pineapple into small pieces and layer them over the whipped cream.

7. Place the next layer of cake and soak it too. 

8. Spread more whipped cream and frost the entire cake.

9. Decorate the cake with more pineapple slices and cherries.

Notes

1. I used pineapple essence, if you don't have, you can use vanilla essence itself.

STEP BY STEP PICTURES

1. Pre heat the oven to 180 degrees C for 15 mins.

2. Take 2 eggs in a bowl, add pineapple essence and beat till light and fluffy.

3. Add the powdered sugar and continue to beat for 2 more mins.

4. Add the milk and oil and combine for 10 seconds.

5. In another bowl, add baking powder, baking soda and salt to maida and mix well.

6. Place a sieve over the wet ingredients and sieve the dry ingredients into the wet ingredients.

7. Combine the wet and dry ingredients gently. Do not overmix the batter.

8. Transfer the batter into a greased and lined 6 inches cake tin. 

9. Tap the tin on the counter to remove air bubbles and bake the cake in the pre heated oven for 18 - 20  mins or until a skewer comes out clean.

10. Remove the cake from the oven and let it cool down completely.

Frosting

1. I used readily available tinned pineapples.

2. Remove the pineapple slices from the tin and save the water. We can use this water to soak the cake.

3. Trim the top layer of the cake and cut the cake into two layers.

4. Take 1 cup whipping cream, add pineapple essence and icing sugar and beat till stiff peaks are formed. 

5. Place the first layer of cake on the cake board and soak with the soaking liquid.

6. Spread some whipped cream. 

Cut the pineapple into small pieces and layer them over the whipped cream.

7. Place the next layer of cake and soak it too. 

8. Spread more whipped cream and frost the entire cake.

9. Decorate the cake with more pineapple slices and cherries.

Bible blessing - Surely, God has come to save me. I will trust in Him and not be afraid. Isaiah 12:2

Until next time,

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