Wednesday 23 July 2014

Pineapple Sponge Cake / Pineapple upside down cake
Preparation time: 15 minutes
Cooking time : 30 minutes
Serves: 8

1 cup maida(refined flour)          
4 eggs
1 cup coaster sugar
1/2 tsp baking powder
5-7 drops pineapple essence
1 cup or 100 gms refined oil
8 slices tinned Pineapple
4 cherries/strawberries for garnish


  1. Sieve maida along with baking powder two to three times.
  2. Switch on the oven (OTG) for preheating at 200* CG or 400* F.
  3. Break the eggs in a bowl and beat them with a blender.
  4. Mix oil and sugar and blend it till the sugar dissolves completely.
  5. Mix beaten eggs mixture with oil sugar mixture.
  6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
  7. When the batter is ready add essence and mix with light hand.
  8. Grease the 4 baking bowls, and pour in the cake batter till it is half filled.
  9. Place the tinned pineapple slices over the batter.Then pour some more batter till 3/4 hight and place another pineapple slice over it.
  10. Repeat the same process for remaining bowls.  
  11. Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. Check it with knife if it is not baked completely then bake it for 5 more minutes.
  12. Let it cool and then bring it out of the container and place a cherry/strawberry in the center.The cake is ready to be served.  

  1. You can also use use a single large baking dish placing four slices at once and the remaning four slices over the rest of the batter

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