Sponge cake with pineapple cream

Here’s a delicious Sponge Cake with Pineapple Cream recipe for you:

Sponge Cake with Pineapple Cream

Ingredients

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt
• 2 tbsp melted butter (optional)

For the Pineapple Cream:

• 1 cup heavy whipping cream (chilled)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups crushed pineapple (drained well)
• 1/4 cup pineapple juice (from the can)
• 1 tbsp cornstarch (optional, to thicken)

For Garnishing:

• Pineapple slices (optional)
• Fresh mint leaves (optional)

Instructions

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan.
   • In a large mixing bowl, beat the eggs and sugar together on high speed until light, fluffy, and pale (about 5 minutes).
   • Sift together the flour, baking powder, and salt, then gently fold into the egg mixture in small batches.
   • Add the vanilla extract and melted butter, if using, and carefully fold until just combined.
   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely on a wire rack.
2. Make the Pineapple Cream:
   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • In a separate bowl, mix the crushed pineapple and pineapple juice. If the mixture seems too watery, dissolve the cornstarch in a little bit of water, stir it in, and cook for a few minutes to thicken.
   • Gently fold the pineapple mixture into the whipped cream until well combined.
3. Assemble the Cake:
   • Once the cake is completely cool, slice it in half horizontally to create two layers.
   • Spread half of the pineapple cream over the bottom layer, then place the top layer of cake on top and spread the remaining pineapple cream on top of the cake.
   • Garnish with pineapple slices and fresh mint leaves, if desired.

Refrigerate for at least an hour before serving to let the flavors meld together. Enjoy your light and refreshing Sponge Cake with Pineapple Cream!