Pineapple Sponge Cake


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Pineapple Sponge Cake

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પાઇનેપલ સ્પોંન્જ કેક - ગુજરાતી માં વાંચો (Pineapple Sponge Cake in Gujarati) 

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eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | with amazing 20 images.

This spongy pineapple sponge cake is an eggless pineapple cake which is made with canned pineapple, canned pineapple syrup and condensed milk. Yes, this is an eggless pineapple cake perfect for vegetarians and you could also buy it from Indian bakery stores easily.

Your Kiddo’s birthday, special occasion or in a mood to bake? We have got you a simple yet super exotic recipe which is pineapple sponge cake. Pineapple cake is a sinful dessert to indulge in.

The cake recipe is very simple and easy. 40-45 mins and your pineapple cake is ready!! The flavor and smell of pineapple is heavenly.

To make Indian style pineapple sponge cake, grease the tin and keep aside. Further, make a batter by firstly sieving all the dry ingredients like plain flour, baking powder, baking soda together and keep aside. Next take a new bowl and mix the wet ingredients like condensed milk, vanilla essence and melted butter. Mix well and further mix dry and wet ingredients with a spatula and make sure there are no lump left. Also, do not over mix it as the air might knock off and your cake would deflate. Transfer the mixture to the cake tin and bake eggless pineapple cake in an oven for 30 minutes at 180°c. Cake will leave the side when it is ready, cool down and serve eggless pineapple sponge cake immediately.

This delectably spongy pineapple cake dotted with chunks of canned pineapple is perfect to be decorated elaborately, to be served as such with tea, or with a topping of ice-cream for dessert.

This Indian style pineapple sponge cake derives part of its intense flavour from pineapple syrup and partly from condensed milk. You will find it richer, more colourful and tastier than plain sponges, which is what makes it fit to be served right out of the oven without any frills.

Enjoy eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | detailed step by step recipe photos and video.

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Pineapple Sponge Cake recipe - How to make Pineapple Sponge Cake

Preparation Time:    Cooking Time:    Baking Time:  40 to 45 minutes.   Baking Temperature:  180°C (360°F).   Total Time:     Makes 1 cake
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Method
    Method
  1. Sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside.
  2. Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Keep aside
  3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
  4. Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula.
  5. Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency.
  6. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
  7. Bake in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes.
  8. The cake is ready when it leaves the sides of the tin and is springy to touch.
  9. Keep aside to cool slightly. Once cooled, invert the tin over a rack and tap sharply to unmould the cake.
  10. Cut into pieces and serve.

Pineapple Sponge Cake Video by Tarla Dalal

Pineapple Sponge Cake recipe with step by step photos

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Preparation for pineapple sponge cake

  1. Before we start making the batter for eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | grease a 175 mm. (7”) diameter cake tin with melted butter on all sides
  2. Place paper below the cake tin and dust with plain flour to ensure uniform distribution. You can even line with a parchment paper or aluminum foil instead of dry flour
  3. Shake and tap the tin to remove the excess flour and keep aside

Batter for pineapple sponge cake

  1. To prepare the batter for eggless pineapple sponge cake | Indian style pineapple sponge cake | in a deep bowl place the sieve and add flour
  2. Add baking powder and baking soda. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless pineapple sponge cake
  3. Sift everything together in a deep bowl and keep the dry ingredients aside
  4. To combine the wet ingredients, in a deep bowl add condensed milk
  5. Add melted butter. You can even make use of vegetable oil instead of butter to keep the pineapple cake moist.
  6. Add vanilla essence. Pineapple essence, cardamom powder are other options you can use to enhance the taste of eggless pineapple cake
  7. Mix well using a spatula to combine all the ingredients
  8. Add the sieved flour mixture.
  9. Add canned pineapple. If using fresh pineapple, in a large bowl mash the pineapple pieces with 3-4 tablespoons of sugar lightly. The amount of sugar will depend upon the sweetness of pineapple. Keep it aside for 45-60 minutes.
  10. Mix gently with the help of a spatula
  11. Add the canned pineapple syrup. If you are using fresh pineapple instead of canned then make use of water or milk at this stage to adjust the consistency
  12. Fold gently to combine all the ingredients. The batter should be of dropping consistency.

How to make a pineapple sponge cake

  1. To bake eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | , pour batter into a greased and dusted 175 mm. (7”) diameter cake tin.
  2. Bake the moist eggless pineapple cake in a pre-heated oven at 180°c (360°f) for 30 minutes
  3. The cake is ready when it leaves the sides of the tin and is springy to touch. Keep aside to cool slightly.
  4. Once cooled, invert the tin over a rack and tap sharply to unmould the cake.
  5. Invert the eggless pineapple cake and cut into pieces and serve. 
  6. Further, if you want to decorate it, take a star nozzel in a piping bag, fill the piping bag with whipped cream and decorate your eggless pineapple sponge cake | Indian style pineapple sponge cake |  however you wish to. 
  7. The delicious pineapple cake is ready to be relished!!

Frequently Asked Questions

  1. Q. Can i use fresh pineapple to make Pineapple sponge cake? It is advised to use tinned apple as fresh pineapple tends to loose moisture and will affect the batter consistency. You can use fresh pineapple for garnish. 

Nutrient values (Abbrv) per cake
Energy1655 cal
Protein34.7 g
Carbohydrates253.7 g
Fiber1.7 g
Fat57.7 g
Cholesterol110 mg
Sodium682.7 mg

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Reviews

Pineapple Sponge Cake
5
 on 30 Apr 20 10:19 AM


what can we use instead of condensed milk?
Pineapple Sponge Cake
5
 on 23 Jan 18 08:52 AM


I was looking for eggless receipes because my grandson is allergic to eggs. this sounds wonderful. Will let you know how he likes it
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
23 Jan 18 05:11 PM
Pineapple Sponge Cake
5
 on 15 Jul 17 12:05 PM


fantabulous recepie
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
15 Jul 17 12:50 PM
Pineapple Sponge Cake
5
 on 26 Mar 17 06:48 PM


Is it ok if we use chopped raw pineapple instead of canned?
| Hide Replies
Tarla Dalal    Hi, It will not taste good so use canned as mentioned in the recipe.
Reply
27 Mar 17 08:51 AM
Pineapple Cake
5
 on 09 Jun 15 04:33 PM


I was really looking forward to make a different sponge cake. In the sense, something other then vanilla or chocolate. I must say this recipe came out really well. The pineapple pieces adds an amazing flavour and mouthfeel to this cake. Super duper hit. Thanks for the recipe!!
| Hide Replies
Mansi J    Yes you are right..I to tried it..
Reply
14 Jul 15 02:30 PM
Tarla Dalal    That''s great! How did it come out?
Reply
14 Jul 15 02:31 PM