Pineapple Glazed Sponge Cake

Name: Pineapple Glazed Sponge Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters sifted cake flour; 1 teaspoons coconut extract; 1 teaspoon cream of tartar; 10 egg whites; 4 egg yolks; 2 Tbsps unsweetened pineapple juice; 296 milliliters sifted powdered sugar; 1 teaspoons salt; 296 milliliters sugar, divided; 1 teaspoons vanilla extract

Pineapple Glazed Sponge Cake is a dairy free recipe with 12 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 5g of protein, and 2g of fat. A mixture of sugar, powdered sugar, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale.

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.

Ingredients you will need

Coconut Extract

Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.

Ingredients you will need

Egg Whites

Egg Yolk

Vanilla

All Purpose Flour

Coat the bottom of a 10-inch tube pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Pour batter into prepared pan, spreading evenly.

Equipment you will use

Frying Pan

Bake at 350 for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.

Equipment you will use

Oven