Pineapple Sponge Cake
This light and fluffy Pineapple Sponge Cake is a vintage dessert that is perfect for Easter, Mother's Day, or any other spring or summer occasion!
Servings: 12 servings
Ingredients
Cake
- 1 1/2 cups (212g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar divided
- 1 teaspoon baking powder
- 6 large eggs separated
- 1 Tablespoon fresh lemon juice
- 1/2 cup pineapple juice
Frosting
- 3 Tablespoons salted butter softened
- 1 Tablespoon lemon zest
- 3 cups (360g) powdered sugar
- 1 Tablespoon lemon juice
- 3 Tablespoons pineapple juice
- Pinch of salt
Instructions
- Preheat the oven to 300°F.
- In a medium bowl, whisk together flour, 1 cup of sugar, and baking powder. Set aside.1 1/2 cups (212g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 1 teaspoon baking powder
- In a separate bowl, beat egg whites until they are white and foamy. Gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form. Set aside.6 large eggs
- In a large bowl, whisk egg yolks with lemon juice and pineapple juice.1 Tablespoon fresh lemon juice, 1/2 cup pineapple juice
- Add 1/4 of the flour mixture to the egg yolks, stirring gently just until combined. Add in another 1/4 of the flour mixture.
- Gently fold in stiff egg whites using a rubber spatula, using as few strokes as possible.
- Add remaining flour mixture, folding it in until everything is just combined using as few strokes as possible so as not to deflate egg whites. Transfer the batter into a clean, ungreased tube pan. Run a knife through batter to remove air bubbles.
- Bake for 60 minutes until done. Cake can be tested with a toothpick to see if it comes out clean.
- Immediately invert the pan over a cooling rack or cake plate, but do not attempt to remove the tube pan until the cake has cooled completely. While the cake cools, make pineapple frosting.
- For frosting, beat softened butter and lemon zest in a bowl using a mixer until light and creamy.3 Tablespoons salted butter, 1 Tablespoon lemon zest
- Add powdered sugar gradually, mixing on low speed until combined.3 cups (360g) powdered sugar
- Mix in lemon juice, pineapple juice, and salt, beating for 3 minutes until frosting is light and fluffy.1 Tablespoon lemon juice, 3 Tablespoons pineapple juice, Pinch of salt
- Spread over cooled cake, then slice and serve.
Nutrition
Calories: 335kcal | Carbohydrates: 69g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 91mg | Potassium: 70mg | Fiber: 1g | Sugar: 56g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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