Eggless Pineapple Sponge Cake, Indian Style
by Tarla Dalal
eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | with amazing 20 images.
This spongy pineapple sponge cake is an eggless pineapple cake which is made with canned pineapple, canned pineapple syrup and condensed milk. Yes, this is an eggless pineapple cake perfect for vegetarians and you could also buy it from Indian bakery stores easily.
Your Kiddo’s birthday, special occasion or in a mood to bake? We have got you a simple yet super exotic recipe which is pineapple sponge cake. Pineapple cake is a sinful dessert to indulge in.
The cake recipe is very simple and easy. 40-45 mins and your pineapple cake is ready!! The flavor and smell of pineapple is heavenly.
To make Indian style pineapple sponge cake, grease the tin and keep aside. Further, make a batter by firstly sieving all the dry ingredients like plain flour, baking powder, baking soda together and keep aside. Next take a new bowl and mix the wet ingredients like condensed milk, vanilla essence and melted butter. Mix well and further mix dry and wet ingredients with a spatula and make sure there are no lump left. Also, do not over mix it as the air might knock off and your cake would deflate. Transfer the mixture to the cake tin and bake eggless pineapple cake in an oven for 30 minutes at 180°c. Cake will leave the side when it is ready, cool down and serve eggless pineapple sponge cake immediately.
This delectably spongy pineapple cake dotted with chunks of canned pineapple is perfect to be decorated elaborately, to be served as such with tea, or with a topping of ice-cream for dessert.
This Indian style pineapple sponge cake derives part of its intense flavour from pineapple syrup and partly from condensed milk. You will find it richer, more colourful and tastier than plain sponges, which is what makes it fit to be served right out of the oven without any frills.
Enjoy eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | detailed step by step recipe photos and video.
Eggless Pineapple Sponge Cake, Indian Style recipe - How to make Eggless Pineapple Sponge Cake, Indian Style
Preparation Time: Cooking Time: Baking time: 40 to 45 minutes Baking Temperature: 180°C (360°F). Total Time:
Makes 1 cake
For Eggless Pineapple Sponge Cake
1/2 cup chopped canned pineapple
3 tbsp canned pineapple syrup
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
melted butter for greasing
plain flour (maida) for dusting
For eggless pineapple sponge cake
- For eggless pineapple sponge cake
- To make {span class="bold1"}eggless pineapple sponge cake{/span}, sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside.
- Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Keep aside
- Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
- Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula.
- Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
- Bake in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Keep aside to cool slightly. Once cooled, invert the tin over a rack and tap sharply to unmould the cake.
- Cut {span class="bold1"}eggless pineapple sponge cake{/span} into pieces and serve.
Pineapple Sponge Cake Video by Tarla Dalal
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Preparation for pineapple sponge cake
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Before we start making the batter for eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | grease a 175 mm. (7”) diameter cake tin with melted butter on all sides
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Place paper below the cake tin and dust with plain flour to ensure uniform distribution. You can even line with a parchment paper or aluminum foil instead of dry flour
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Shake and tap the tin to remove the excess flour and keep aside
Batter for pineapple sponge cake
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To prepare the batter for eggless pineapple sponge cake | Indian style pineapple sponge cake | in a deep bowl place the sieve and add flour
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Add baking powder and baking soda. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless pineapple sponge cake
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Sift everything together in a deep bowl and keep the dry ingredients aside
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To combine the wet ingredients, in a deep bowl add condensed milk
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Add melted butter. You can even make use of vegetable oil instead of butter to keep the pineapple cake moist.
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Add vanilla essence. Pineapple essence, cardamom powder are other options you can use to enhance the taste of eggless pineapple cake
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Mix well using a spatula to combine all the ingredients
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Add the sieved flour mixture.
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Add canned pineapple. If using fresh pineapple, in a large bowl mash the pineapple pieces with 3-4 tablespoons of sugar lightly. The amount of sugar will depend upon the sweetness of pineapple. Keep it aside for 45-60 minutes.
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Mix gently with the help of a spatula
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Add the canned pineapple syrup. If you are using fresh pineapple instead of canned then make use of water or milk at this stage to adjust the consistency
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Fold gently to combine all the ingredients. The batter should be of dropping consistency.
How to make a pineapple sponge cake
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To bake eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | , pour batter into a greased and dusted 175 mm. (7”) diameter cake tin.
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Bake the moist eggless pineapple cake in a pre-heated oven at 180°c (360°f) for 30 minutes
- The cake is ready when it leaves the sides of the tin and is springy to touch. Keep aside to cool slightly.
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Once cooled, invert the tin over a rack and tap sharply to unmould the cake.
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Invert the eggless pineapple cake and cut into pieces and serve.
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Further, if you want to decorate it, take a star nozzel in a piping bag, fill the piping bag with whipped cream and decorate your eggless pineapple sponge cake | Indian style pineapple sponge cake | however you wish to.
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The delicious pineapple cake is ready to be relished!!
Frequently Asked Questions
- Q. Can i use fresh pineapple to make Pineapple sponge cake? It is advised to use tinned apple as fresh pineapple tends to loose moisture and will affect the batter consistency. You can use fresh pineapple for garnish.
- Q. The pineapple sponge cake texture looks amazing ! Can I use fresh pineapple syrup for the flavouring ? Any advices on how to make fresh pineapple syrup ? A. You can use fresh pineapple juice, by blending fresh pineapple and straining them.
| Energy | 1655 cal |
| Protein | 34.7 g |
| Carbohydrates | 253.7 g |
| Fiber | 1.7 g |
| Fat | 57.7 g |
| Cholesterol | 110 mg |
| Vitamin A | 1873 mcg |
| Vitamin B1 | 2.3 mg |
| Vitamin B2 | 1.1 mg |
| Vitamin B3 | 3.8 mg |
| Vitamin C | 18.3 mg |
| Folic Acid | 34 mcg |
| Calcium | 735.9 mg |
| Iron | 4.8 mg |
| Magnesium | 100.1 mg |
| Phosphorus | 186.4 mg |
| Sodium | 682.7 mg |
| Potassium | 1250.3 mg |
| Zinc | 3.3 mg |
Hi, cake looks delicious and thanks for clear and detailed instructions. I wanted to ask what can be used if I don’t have condensed milk handy in kitchen? Thanks
Hi .. the cake texture looks amazing ! Can I use fresh pineapple syrup for the flavouring ? Any advices on how to make fresh pineapple syrup ?
what can we use instead of condensed milk?
I was looking for eggless receipes because my grandson is allergic to eggs. this sounds wonderful. Will let you know how he likes it
fantabulous recepie
Is it ok if we use chopped raw pineapple instead of canned?
I was really looking forward to make a different sponge cake. In the sense, something other then vanilla or chocolate. I must say this recipe came out really well. The pineapple pieces adds an amazing flavour and mouthfeel to this cake. Super duper hit. Thanks for the recipe!!