This cake is plain sweet vanilla cake with pineapple and cream filling in the center. The cake can be happily served to 10 to 12 people. You can also fill it with any jam you like but I like some pineapple chunks in the center.
Prep time: 40 minutes
Cooking time: 75 minutes
Ingredients
For cake:
2 ½ cup of All purpose flour
2 ½ tsp of baking powder
¾ cup of unsalted butter, at room temperature
¼ cup of vegetable oil
2 cup of granulated sugar, ground it in powder form
3 whole eggs
1 tbsp of vanilla essence
Pinch of salt
1 cup of milk, at room temperature
Half can of chopped pineapples for filling
For whipped cream
1 packet (200g) of cream
2 to 3 tbsp of powdered sugar
Procedure
- First place your metal or glass bowl, whisk or beater and cream in refrigerator, by doing this you can whip cream easily. Then Take 8×8 inch round baking pan, grease it well with vegetable oil or butter and line it with baking paper.
- Take a big bowl add butter, sugar and vegetable oil. Whisk it until it becomes light and creamy. Separate egg whites and egg yolks. Add egg yolks and vanilla in butter-sugar mixture, whisk it well until it gets light yellow in color.
- Add milk in the mixture, mix it well. Then add all-purpose flour, salt and baking powder. Now whisk it just until it comes together but don’t over mix it. Take a clean whisk or electric whisk and whisk egg whites to the stiff peaks.
- Fold egg whites in the cake batter with the help of spatula. Preheat your oven to 180 Pour the cake mixture in already prepared baking pan. Give it a gentle shake on table to remove any air bubbles. Bake cake for about 75 minutes.
- Remove cake from oven when it is fully done and place it on a wire rack to cool completely. Once it cools completely remove it from the pan. Set that aside for a while.
- Meantime, take out your chilled bowl, beater and cream. Whip your cream to stiff peaks. Take your cake, place it on a cake table and cut it from center. Dip your pastry brush in the syrup of pineapples and gently apply on the cut parts of the cake.
- Take one part which you want to put in the bottom with cut side up. Place some chunks of pineapples on that. Pour some whipped cream on it and place the other part with cut side down.
- Apply first coating also known as crumb coating on the cake with whipped cream and place it in the fridge for 30 minutes to 1 hour. Then apply the coating once more and decorate it according to your own choice. Refrigerate it overnight. Next day cut the cake and your fresh cream pineapple cake is done.