Pineapple cake

Ingredients

• 6eggs, at room temperature
• 200 g (1 cup)granulated sugar
• 24 g (3 tablespoons)cornflour
• 24 g (3 tablespoons)plain flour
• 2 teaspoonsbaking powder
• 60 ml (4 tablespoons)cold water
• 1 litrewhipping cream
• 90 g (¾ cup)icing sugar
• 165 g (1 cup)diced pineapple
• 300 g (1 cup)dulce de leche, or peach or apricot jam
• 180 ml (¾ cup)water, or pineapple juice if using tinned pineapple
• 100 g (½ cup)granulated sugar
• 15 ml (1 tablespoon)vanilla extract
• To tastegrated coconut or chocolate chips
• To tastechocolate chips, for melting into decorations

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C. Butter the base and sides of a 24 cm cake tin.

2. 2

   Whip the egg whites

   Beat the egg whites vigorously in a bowl or mixer. After about 2 minutes, gradually add the granulated sugar and continue beating until the mixture thickens.

3. 3

   Add the yolks

   Beat in the egg yolks one at a time until evenly combined.

4. 4

   Mix the dry ingredients

   In a separate bowl, combine the flour, cornflour and baking powder.

5. 5

   Fold the mixture

   Add the dry ingredients gradually to the egg mixture. Using a wooden spoon or spatula, fold with gentle sweeping movements to retain air.

6. 6

   Add the water

   Carefully fold in the cold water, then transfer the batter to the prepared tin.

7. 7

   Bake the sponge

   Bake for 25 minutes. Test the centre with a wooden skewer; if it comes out dry, the sponge is ready.

8. 8

   Cool and slice

   Leave the sponge to cool. Cut it horizontally into 3 equal layers. If it has not risen enough to slice into three, bake another sponge base.

9. 9

   Whip the cream

   Beat the cream until it reaches a thick consistency, then mix in the icing sugar.

10. 10

    Make the syrup

    Stir together the water, sugar and vanilla extract to make the soaking mixture.

11. 11

    Fill the first layer

    Moisten the first sponge layer generously, including around the sides. Spread on a generous layer of cream and scatter the chopped pineapple over it.

12. 12

    Add the second layer

    Set the next sponge layer on top and moisten it as before. Spread the dulce de leche or jam over the surface.

13. 13

    Finish the layers

    Add the final sponge layer and moisten it well. Cover the top and sides of the cake thoroughly with cream, keeping some aside for decoration.

14. 14

    Decorate the sides

    Carefully press grated coconut or chocolate shavings onto the sides of the cake.

15. 15

    Shape chocolate decorations

    Melt the chocolate chips in the microwave for 40 seconds. Put the melted chocolate in a piping bag or a zip-seal bag with a corner snipped off, and pipe shapes onto baking parchment. Freeze them for 1 minute, then use them to decorate the cake.

16. 16

    Chill overnight

    For the best consistency and melding of flavours, make the cake the day before serving.

What is pineapple cake?

This is a layered celebration cake built from sponge, whipped cream, pineapple and a sweet filling. Versions of cream-filled sponge cake are enjoyed in many places, and this recipe combines fruit with the caramel-like sweetness of dulce de leche, or the tang of peach or apricot jam.

The sponge is made by whipping eggs and sugar, then folding in the dry ingredients to keep the batter airy. Soaking the layers and chilling the assembled cake ahead help give it a tender, cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 5g protein, 35g carbs, 19g fat.

Most of the carbohydrates come from the sponge, sugar syrup, icing sugar and dulce de leche or jam; the cream contributes much of the fat, while eggs and cream provide some protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the plate.

The sponge base

Egg whites: whip them until thick with the sugar added gradually; this builds the structure that helps the sponge rise.

Dry ingredients: combine the cornflour, flour and baking powder before adding them. Fold gently rather than stirring, so you do not knock out too much air.

Tin and slicing: butter a 24 cm tin, and let the sponge cool fully before cutting it into three layers. A long serrated knife can help keep the layers even.

Whipped cream and filling

Cream: beat it until it holds its shape, then add the icing sugar. Stop once it is thick; continuing to beat can make it grainy or cause it to split.

Pineapple: dice it small so it spreads evenly through the first filling layer. Drain it well if it is particularly juicy, so it does not make the cream watery.

Dulce de leche or jam: spread this on the middle sponge layer, keeping the filling even and leaving a little room at the edge to limit squeezing when the cake is stacked.

Moistening the sponge

Syrup: stir the water, sugar and vanilla together, or use pineapple juice in place of the water if using tinned pineapple. Apply it to each layer in a controlled way so the sponge becomes moist without turning soggy.

Edges: the recipe also calls for moistening the sides of the first layer. Use a light hand around the edges, where syrup can run down more easily.

How to tell it is ready

Baking cue: check the centre with a wooden skewer after the 25-minute bake. It should come out dry; if batter clings to it, return the sponge to the oven and check again.

Whipping cue: the cream should be thick enough to spread and hold its shape. Keep an eye on it as it approaches that point, since overbeating can affect its texture.

Decorating the cake

Sides: press coconut or chocolate shavings gently into the cream coating. Work around the cake carefully so the finish stays even.

Chocolate shapes: pipe the melted chocolate onto baking parchment, then freeze for 1 minute as directed. Handle the shapes gently when lifting them onto the cake, as thin pieces can break.

Plan ahead and serve

The recipe recommends making the cake the day before serving. Chilling gives the sponge time to absorb some of the syrup and lets the layers settle together.

Serve chilled in slices, perhaps with fresh fruit alongside. As it is rich and layered, a modest slice can work well after a lighter meal.

Recipe notes & tips

• Bring the eggs to room temperature before separating them so they are easier to work with.
• Fold the flour mixture in gently to preserve as much air as possible in the batter.
• Let the sponge cool completely before slicing, or it may crumble under the knife.
• Drain juicy pineapple well before adding it to the cream.
• Add the syrup gradually and check the sponge as you go to avoid over-soaking it.
• Keep the assembled cake chilled until serving.

Variations

• Use pineapple juice: replace the syrup water with juice from the tinned pineapple.
• Choose jam: use peach or apricot jam instead of dulce de leche for a fruitier middle layer.
• Add coconut: coat the sides with grated coconut for a tropical finish.
• Use chocolate shavings: scatter them over the sides instead of coconut.
• Make chocolate shapes: pipe melted chocolate onto parchment and use the chilled shapes to decorate the top.

Common mistakes to avoid

• Overmixing the batter: fold the dry ingredients in gently so the sponge keeps its air.
• Cutting the sponge while warm: cool it fully first to make three clean layers.
• Over-soaking the layers: add the syrup carefully so the sponge stays tender rather than soggy.
• Adding wet pineapple: drain it well so excess juice does not loosen the cream.
• Overwhipping the cream: stop once it is thick and spreadable to avoid a grainy texture.
• Skipping the chill: make the cake ahead and refrigerate it so the layers can settle.

How to store

Keep the assembled cake covered in the fridge and eat within 2–3 days. Serve chilled; this cream-filled cake is not suited to reheating.

Frequently asked questions