A wonderfully light, soft, and absolutely delicious cake with canned pineapples. As the base I used a buttery white sponge cake that I had already used in my Raffaello Cake and my Fondant Cake — at this point it's my favorite and most reliable version. For the filling I used a can of pineapples, and for the cream I whipped up rich heavy cream with condensed milk. I love moist, well-soaked cakes, so I made sure to generously soak the sponge with the pineapple syrup, adding a little lemon juice to balance out the sweetness. The cake turned out incredibly tall, elegant, festive, and so brilliantly white it's hard to take your eyes off it! Both I and all my taste testers absolutely loved it. I think this cake is truly a crowd-pleaser — kids and adults of all ages will enjoy it!
Ingredients:
- Sponge Cake:
- 5 eggs
- 150 g sugar
- 100 g flour
- 30 g starch (I used cornstarch)
- 30 g butter
- 2 tsp vanilla sugar
- 1 tsp baking powder
- Soak:
- 5 tbsp syrup from the pineapples + 2 tbsp lemon juice
- Filling:
- 1 can canned pineapples (mine was a 600 g can)
- 1 tbsp lemon juice
- 1 heaping tsp starch (potato starch works best)
- Cream:
- 600 g heavy cream 33-35%
- 100 g condensed milk
- 30 g powdered sugar
- 2 packets whipped cream stabilizer
- shredded coconut for decoration
How to cook snow-white sponge cake with pineapples
Make the sponge cake exactly as described in the Raffaello Cake recipe. My eggs were large, and the sponge rose very high — it even puffed slightly over the edge of the pan.
Prepare the soak. Measure out 5 tbsp of syrup from the pineapple can, add 2 tbsp lemon juice, and stir to combine.
Prepare the pineapples. Transfer all the remaining syrup from the can along with the pineapples into a small saucepan, add the lemon juice, and place over heat. Dissolve the starch in a couple of tablespoons of cold water, pour it into the pineapple mixture, and cook everything together until thickened. Let cool.
Prepare the cream. Whip the heavy cream until thick, then add the condensed milk and powdered sugar and whip again. I also added whipped cream stabilizer — 2 packets (each rated for 200 ml of cream) — to help the cream hold its shape well.
Assemble the cake. Slice the sponge into three layers and place the first layer on a plate or board. Using a spoon, soak it with about one-third of the soaking liquid.
Place the second layer on top, soak it, spread the remaining pineapple filling over it, then add another portion of cream. Top with the third layer, soak it as well, and spread on another portion of cream. Frost the entire cake on all sides with the remaining cream, setting aside a little for decoration if desired.
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