I think at some point in life every girl, woman desires to bake a cake! and ofcourse many do feel that it’s quite a challenge. But let me assure you that baking a cake is not that difficult at all if you keep a tab on the quantity of your indgredients and time 🙂 Well I’m not a pro at baking, but I’m just like one of you. I have gone through disappointments I’ve experienced them all. Do try out my easy to make pineapple cake recipe and let me know how it turned to be!
To make the Plain Cake
- 250g white flour/all purpose flour (maida)
- 250g powdered sugar
- 250g butter
- 4 large eggs at room temperature
- 1/4 tsp baking soda
- 1 tsp Vanilla essence
- 1 lemon
For Whipped Cream
- 400ml fresh cream ( 25%-30% fat)
- 1 tsp vanilla essence
- 1 cup sugar approximately 150-175g
- 1 tin canned Pineapple
- 1 cup ready made pineapple juice (any brand will do/ or you can make fresh)
- some sprinklers/any other canned fruits (optional)
|Prep Time : 30 mins||Baking Time : 40 mins||Assembling Time : 30 mins|
To make the Sponge cake
Melt butter in a large mixing bowl at room temprature
Slowly add sugar to the butter and whisk the mixture until light and fluffy. I have used an electric blender but you could also do it with your hand.
Next you slowly beat in the eggs (room temperature) one at a time and keep whisking until nice and smooth.
You now add a little bit of lemon zest and the vanilla essence to the mixture and whisk again. I have scraped the lemon on a grater to get the zest.
Now in separate bowl sift your flour about 2-3 times for your cake to turn fluffier on the inside
You can now add in the baking powder along with a pinch of salt (optional) and mix the mixture
Then slowly fold in the flour into the beaten eggs mixture and whisk to a smooth consistency.
Grease your baking tray with a little bit of butter and dust a little bit of flour on it so that the cake doesn’t stick to the bottom of the pan. If you use parchment paper there is no need to grease the tray.
Pre-heat your oven to 180° and bake for about 35-40 mins.
After the set time remove your cake immediately from the oven and let it cool off outside the oven at room temperature or else the cake may get over baked. You can also insert a toothpick after 30 mins at the center of the cake to check if it’s still wet inside. If the toothpick comes out dry, your cake is ready.
- For the Whipping Cream
Empty the contents of your cream in a large mixing bowl and beat until fluffy.
You then add sugar to the cream and keep beating for about 10 mins until its thick and fluffy. Be careful that you don’t overbeat the cream.
- Assembling the cake
Once your cake cools off, you can cut the cake from the center with a knife and divide into two equal portions.
You now soak the sponge cake with some Pineapple juice until it’s nice and moist. Make sure that you don’t let turn soggy.
Then spread a portion of the whipped cream evenly onto your cake
Place the pineapple pieces on it.
Repeat the above step after placing the other half of the cake on the first one
Spread the cream all over the cake and decorate with sprinklers or cherries. I placed a few pieces of leftover canned fruits on it
- Don’t overbeat your mixture or it may fall flat.
- You can add nuts/raisins if you’d like your cake to be nutty or fruity (optional)