Eggless Pineapple cake

Baking cake’s don’t require any occasion for me atleast, if you feel like having a cake just bake them up, that’s how simple it is.

Pineapple cake tastes yummy and smells too yummy… I mean the flavor of pineapple is just drooling , if you are not a pineapple cake fan I bet after trying out this recipe you will be one.

We all have heard this baking is a science… Right!! But how many of you took it seriously… I would like to share my experience here, being foodie I did have habit of not measuring things and just going with my gut feeling, same stuff I did with baking also, slowly improvised myself…. Now not a pinch of ingredient goes

extra in my baking process.

Baking sounds fun, but with perfect recipe and measurements.

Here’s a full proof, no fail recipe of pineapple cake a eggless one as this is vegetarian blog and I am a veggie.

So, let’s get started

#purvanchaltadka #pineapplecake #egglesscake#foodblogger

Eggless Pineapple cake

Ingredients for sponge:

240 grams Maida/ Refined flour
180 grams powdered sugar
120 grams milk powder
125 grams milk
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon /5 ml pineapple essence
125 grams unsalted butter
1 teaspoon lemon juice

Ingredients for icing on cake

250 grams non-dairy whipping cream
1 teaspoon yellow colour
3 to 4 tablespoon pineapple crush

Method for sponge :

Take a dry bowl add in maida, baking powder, baking soda mix well or strain twice so that the baking soda and powder is mixed well
Now in another bowl add butter, milk powder, milk, powdered sugar. Whisk this really well for like 2 minutes.
Now, after that mix the wet ingredients in dry one’s but little at a time
Once you have incorporated everything well
Preheat the oven at 160 degrees for 10 minutes
Once the oven is ready add the lemon juice ,pineapple essence in the batter and gently mix it
Grease your 8 inch cake tin with butter and line it with parchment paper
Pour the batter in the tin and bake for 35 minutes on 160 degrees
After 35 minutes your sponge is done, remove and let cool down completely, for about 3 to 4 hours

Method for icing the cake :

After cooling the cake cut in into 2 layer with a bread knife
Soak both the cut layers with sugar syrup (1 cup water and 1 tablespoon sugar boil and cool, then use it) and keep it aside
Whip the cream on a high speed with double blender till peaks are formed
Take half in a bowl add pineapple crush and mix, this will be filled between the layers
With rest of the whipped cream add yellow colour and mix it for the outer coating

Assembling of the pineapple cake

Pour a spoon of whip cream on the surface of table or cardboard so that the cake doesn’t shift from its place while giving finishing touch
Place one layer on the cream press a bit apply sugar syrup if you haven’t, now spread the pineapple crush whip cream on the layer with a spatula
Place the other layer repeat the process
Shape the edges of the cake
Start applying yellow whipping cream on the whole cake and cover it perfectly
Using piping bag and any desired nozzle give design
For red whipped cream take a little white cream add red colour and mix that’s it
Pineapple cake is ready to be enjoyed
Try this recipe and do let me know in the comment section below

Note –

If the batter is too thick you can add 5 ml milk more to it.
Pineapple crush depends on your taste you can add more or less.
You know your oven best, so set the temperature to which it works best is 180 degree to 160 degree
My cake starts to burn at 180 degree so I bake at 160 degree
Don’t keep opening the oven to check on the cake , this will stop the sponge from rising perfectly.

Eggless Pineapple cake