Pineapple Sponge Cake Recipe
Written by admin on October 18th, 2009
Ingredients:
15 ml butter or margarine (1 tablespoon, heaped)
180 ml milk (3/4 cup)
3 extra large eggs
250 ml sugar (1 cup)
375 ml cake flour (1 cup + 1/2 cup)
10 ml baking powder (2 teaspoons)
2 ml salt (2/4 teaspoon)
Filling:
400 g canned grounded pineapple pieces (14 0z ; 0.9 pound)
15 ml golden syrup (1 tablespoon – heaped)
5 ml lemon juice (1 teaspoon)
15 ml custard powder (1 tablespoon, heaped)
30 ml milk (1 tablespoon + 1 teaspoon)
250 ml cream, chilled (1 cup)
Directions:
Heat up the butter or margarine and milk to boiling point.
Let it cool down.
Beat eggs until light.
Put the sugar spoon by spoon in eggs.
Beat until thick.
Sift dry ingredients together.
Fold into wet mixture.
Pour in the chilled milk mixture slowly.
Fold in.
Divide into to baking pans or 4.
Bake at 200 degreesC (390 deg F) for 20 minutes.
Turn out.
Let it cool down totally.
If you used 2 paking pans, divide the layers into four.
Filling.Heat up pineapple, syrup and lemon juice to boiling point.
Mix in the custard powder which is mixed with the milk.
Stir the whole time.
Take off and let it cool down.
Beat the cream until stiff.
Fold into mixture.
Put onto layers.
Serve.
Yummy!!!
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