This spongy pineapple sponge cake is an eggless pineapple cake which is made up of canned pineapple, canned pineapple syrup and the condensed milk. This is an eggless pineapple cake perfect for the vegetarians and is also available in Indian bakery stores easily. It’s such a classic cake with super simple ingredients, and the most simple steps. I know we’ve all loved a pineapple and cream cake that’s light, airy, fluffy and so yum!
INGREDIENTS
1-1/4 cups of all purpose flour plain flour, maida
1/2 can of sweetened condense milk
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of cardamom powder
1/4 tsp of salt
1/2 cup of melted butter
1 can 20oz of crushed pineapple
INSTRUCTIONS
Preheat the oven at 325 degrees (F).
Grease 8×8 inches of cake pan
Drain the pineapple using the strainer land et the juice dripped through without squeezing.
In a bowl mix together flour, baking powder, baking soda, cardamom and salt .
In center part of the flour mix, add ½ cup of pineapple juice, ½ cup of pineapple chunks, butter, and condense milk. Then gently fold every thing together.
Pour the mixture in the greased cake pan.
Bake it for about 25 minutes, or until the cake starts leaving the pan from sides and insert the knife in the center of the cake come out clean.
Remove cake from oven and then let it cool off for few minutes.
Run the knife around the edges to loosen the cake and then place a flat plate over cake pan and turn it over to transfer cake on to the plate.
Prick the cake in the several places with a fork. Brush the top of the cake with leftover the pineapple juice while still hot.
Let cake cool before slicing the cake.
Comments
Post a Comment