The Sweet Story Behind a Cherished Recipe

Every family has that one dessert that brings everyone together, and this pineapple cream cake is sure to become yours. Passed down through generations, this recipe combines a light, airy sponge cake with a luscious pineapple cream filling that’s simply irresistible.

Ingredients

Sponge Cake

• Eggs: 4 large
• Salt: Pinch
• Granulated sugar: 100 g (1/2 cup)
• All-purpose flour: 100 g (1/2 cup)
• Vanillin: 2 teaspoons

Pineapple Cream Filling

• Canned pineapple: 1 can, grated
• Granulated sugar: 100 g (1/2 cup)
• Eggs: 2 large
• Cornstarch: 60 g (2 oz)
• Butter: 60 g
• Cold heavy cream: 200 g
• Cream cheese: 3 tablespoons
• Powdered sugar: For dusting

Step-by-Step Instructions

1. Prepare the Sponge Cake:
   • Separate egg whites from yolks
   • Beat egg whites with a pinch of salt
   • Gradually add sugar, beating until stiff peaks form
   • Gently fold in egg yolks
   • Sift in flour and vanillin
   • Mix carefully to maintain air volume
2. Bake the Cake:
   • Preheat oven to 180°C (350°F)
   • Pour batter into a prepared baking pan
   • Bake for 30 minutes
   • Allow to cool completely
3. Make the Pineapple Cream Filling:
   • Grate canned pineapple
   • Mix pineapple with sugar and eggs
   • Add cornstarch, stirring to prevent lumps
   • Cook until mixture thickens
   • Remove from heat, add butter
   • Let cool completely
4. Prepare the Cream Topping:
   • Whip cold heavy cream
   • Mix in cream cheese
   • Fold into cooled pineapple mixture
5. Assemble the Cake:
   • Cut cooled sponge cake in half
   • Spread pineapple cream filling
   • Refrigerate for 2 hours
   • Dust with powdered sugar before serving

Nutritional Information

• Calories: Approximately 350-400 per slice
• Protein: 6-8g
• Carbohydrates: 40-45g
• Fat: 20-25g

Cooking Tips and Tricks

• Ensure egg whites are at room temperature for better volume
• Fold flour gently to maintain cake’s lightness
• Use a springform pan for easy removal
• Chill thoroughly for best flavor and texture

Variations and Substitutions

• Replace pineapple with other fruits like mango or peaches
• Use Greek yogurt instead of cream cheese for a tangier filling
• Make it gluten-free with alternative flour blends
• Reduce sugar for a less sweet version

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes, it keeps well in the refrigerator for 2-3 days.
2. How do I know when the sponge cake is done? It should be golden brown and spring back when lightly touched.
3. Can I freeze this cake? Best enjoyed fresh, but can be frozen for up to 1 month.
4. What if I don’t have vanillin? Use vanilla extract as a substitute.
5. How can I prevent lumps in the filling? Whisk cornstarch thoroughly and cook slowly, stirring constantly.

Storage and Make-Ahead Tips

• Store in an airtight container in the refrigerator
• Best consumed within 2-3 days
• Keep covered to prevent drying out
• Dust with powdered sugar just before serving

Indulge in this creamy, dreamy pineapple cream cake that’s sure to become a family favorite!