Sponge cake with pineapple
Origin of the recipe
Sponge cake, a dough made from flour, eggs, butter, and sugar, dates back to ancient times, when people learned to extract sugar from cane. Initially, it wasn't the fluffy pastry we're familiar with, but dry biscuits for army and naval rations. Sponge cake acquired its familiar look and taste in England, famous for its tea parties. Try baking a simple and delicious pineapple cake with whipped cream.
What do you need for cooking?
Ingredients
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Butter
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Sugar
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Eggs
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Vanilla extract
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Warm milk
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Flour
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Baking powder
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Heavy cream
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Powdered sugar
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Pineapple slices
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Pistachio crumble
Kitchen utensils
- Bowl
- Whisk
- shoulder blade
- Hand mixer
Step-by-step recipe
Step 1:
Place 200 grams of diced butter and 200 grams of sugar in a bowl, stir and whisk until the sugar dissolves.
Step 2:
Pour in four eggs, half a tablespoon of vanilla extract and whisk vigorously until smooth.
Step 3:
Pour in 80 ml of warm milk, add 180 grams of flour, one and a half teaspoons of baking powder and mix thoroughly with a whisk.
Step 4:
Pour the prepared biscuit dough into a rectangular baking pan, greased with butter, and smooth it out with a spatula.
Step 5:
Bake in a preheated oven at 170 degrees for 35-40 minutes, then remove and cool.
Step 6:
Pour 300 ml of heavy cream into a bowl and beat with a hand mixer for 1 minute.
Step 7:
Add 35 grams of powdered sugar and beat until stiff peaks form.
Step 8:
Cover the cake with an even layer of cream.
Step 9:
Place canned pineapple rings over the entire surface of the cake.
Step 10:
Cover the pineapples with the remaining cream and smooth it out.
Step 11:
Sprinkle the cake with chopped pistachios and serve.
Cooking tips
The eggs for the dough should be at room temperature and the milk warm.
It is better to use a baking pan measuring 15 x 30 cm.
For the cream you should take cream with 33-35% fat content.
