Pineapple Sponge Cake

Pineapple Sponge Cake
Pineapple Sponge Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    Cups Cake Flour

  • 1

    Cup Sugar

  • 1/2

    tsp. Baking Powder

  • 1/2

    tsp. Salt

  • 6

    Egg Whites

  • 1

    tsp. Cream of Tartar

  • 1/2

    Cup Sugar

  • 6

    Egg Yolks

  • 1/4

    Cup Pineapple Juice

  • 1

    tsp. Vanilla

Directions

Sift together flour, 1 cup sugar, baking powder and salt. In a large bowl, beat egg whites until frothy. Add cream of tartar. Gradually beat in 1/2 cup sugar, a little at a time. Beat until whites form stiff but not dry peaks. In another bowl, combine egg yolks, juice, vanilla and sifted dry ingredients. Beat at medium-high speed until mixture is light and fluffy. Fold egg yolks gently into egg whites. Turn into an ungreased 10 inch tube pan. Bake at 350 degrees for about 45 minutes. Invert pan to cool. Frost top and sides with pineapple frosting.

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