Pineapple Sponge Cake
great for any occasion even birthdays and special occasions.
Yields 1 -10 inch tube cake.
1 1/2 cups cake flour;
1 teaspoon baking powder ;
6 eggs ;1/2 teaspoon salt ;
1 1/2 cups white sugar ;
1 tablespoon lemon juice ;
1/2 cup unsweetened pineapple juice ;
2 cups whipped cream ;
1 fresh pineapple, peeled and cored ;
Preheat oven to 325 degrees F (165 degrees C).
Sift the cake flour and baking powder together.
Separate the eggs, put the egg yolks into a large bowl
and the egg whites into a small bowl. With an electric
mixer beat the egg yolks until thick and fluffy, about 2
minutes. Gradually beat in 3/4 cup of the white sugar.
Add the lemon juice and pineapple juice. Add the sifted
cake flour mixture gradually while continually beating.
Beat only until just blended (about 1 1/2 minutes).
With an electric mixer beat the egg whites with the salt
until moist peaks form (about 1 minute). Gradually beat
in 3/4 cup of the white sugar (about 50 seconds).
Fold the beaten egg whites into the batter and mix only
until blended. Pour batter into an ungreased 10 inch tube pan.
With a knife or spatula gently cut through batter going
round in a circular motion six times to release any air bubbles.
6 Bake at 325 degrees F (165 degrees C) for about 1 hour
or until golden brown and firm to the touch. Invert pan on
rack to cool. Once cake is cool loosen sides with a spatula
and remove from pan. Frost cake with whipped cream and
garnish with wedges of pineapple .
Makes 14 servings
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