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PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:



PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:




 PINEAPPLE CAKE RECIPE IN MY STYLE:

Pineapple cake is a sweet traditional Taiwanese pastry containing butter, egg, sugar, flour, cream and pineapple syrup, and slices. So here I want to share my recipe to make delicious pineapple cake.

SPONGE CAKE INGREDIENTS:

  • All-purpose flour 1 cup
  • Powder sugar 1 cup
  • 4 eggs whites( room temperature)
  • 4 eggs yolk ( room temperature)

  • Baking powder 1tsp.
  • Vanilla Essence 2-3 droops


WHIPPED CREAM FROSTING INGREDIENTS:

  •  Chilled Olper's cream/ Milk pack cream ( 2 small packs)
  • Sugar 2 tbsp
  • Large steel bowl
  • Chilled Small steel bowl
  • Ice cube 4 cups
  • Electric Beater


PINEAPPLE CAKE PREPARATION INGREDIENTS

  • 1 sponge cake 
  • 2 cup pineapple chunks 
  • 1 cup pineapple syrup
  • Whipped cream


  SPONGE CAKE METHOD:


PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:


Take a bowl and add 4 eggs whites and beat it well until it becomes into fluffy and creamy-like form. After that take another bowl and add 4 eggs yolk and 1/2 cup sugar ( powder) and beat 1 minute and then add 1/2 cup sugar ( powder) and beat it well until it becomes light and creamy.

Now put this eggs yolk batter into an egg white bowl.


PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:




And beat it for 5 seconds and add 1tsp baking powder and 2-3 drops of vanilla essence and mix it well. and then add 1 cup All-purpose flour( sieve) in three portions just mixed till well combine with a spoon ( do not use electric beater) clockwise at low speed until it becomes smooth and creamy.


BAKING:

Take an 8- inch cake mold and grease with oil and then place a butter paper and then add cake batter and set it well.


BAKE WITHOUT OVEN:


PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:



Take a pot( patella) and put steel stand/ plate and cover with a lid and then preheat it for 10 minutes at high flame and after that put this cake batter mold and then cover with a lid and then bake 30-35 minutes at low flame.

After that, your cake sponge is ready, and rest it until it become at room temperature.


WHIPPED CREAM  FROSTING METHOD:

Take a large steel bowl and put 4 cups ice cube and then put chilled small steel bowl and add 2 small pack chilled Olper's cream and then beat it for 5-7 minutes at low speed until thick and then add 2 tbsp sugar and then beat it for 5-7  minutes at low speed until thick and fluffy. 


PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:


Whipped cream is ready.


PINEAPPLE CAKE PREPARATION METHOD:


Cake sponge cut it into 2 layers.

Take a  serving platter and spread 1 layer of cake and then sprinkle with pineapple syrup, spread whipped cream and then spread pineapple chunks, and then place second cake layer and sprinkle with pineapple syrup and cover the sides and top with whipped cream and decorate with pineapple chunks.


PINEAPPLE CAKE RECIPE IN MY STYLE BY MISS SHEZA:




Now pineapple cake is ready. Serve chilled




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