A long gap, but now I have to write.. its an amazing cake I baked yday with eggs which turned out real good and tasty with right texture. This cream pineapple cake was for my in-law's anniversary which they liked and my biggest critic, Anil, also loved it.
Ingredients
- maida (1 cup)
- sugar (3/4 cup)
- baking powder (1 tsp)
- eggs (3)
- pineapple / vanilla essense (1 tsp)
- butter / oil (melted 1/2 cup)
Procedure
- Separate egg white from yolk in different bowls
- Add half sugar & pineapple essense into the yolk and beat till it becomes creamy
- Add the remaining sugar into the egg white & beat enough till it becomes thick
- Mix the yolk mixture to the beaten egg white and fold
- Add the flour & baking powder to the above mixture slowly without any lumps and make it a smooth paste by adding butter
- Grease the cake pan with butter thoroughly & dust it with 1 tsp flour
- Preheat the oven to 170/180 C for about 10 mins
- Add the cake mixture to the pan and bake for 35-40 mins in the preheated oven
- After the cake is baked, let it cool
To make cream (optional, but it gives the real taste)
- In a bowl take about a cup of fresh cream, add 1/2 tsp of pineapple essense, 2 spoon of sugar and beat till its thick (optional add color)
- Use tinned pineapple, which has the pineapple flavoured water, which can be spread through out the cake.
- Then spread the cream on the cake completely and decorate with pineapple pieces
I couldn’t separate egg yolk from white this time, so I mixed them and beat them together, but it was still fluffy & soft.
