Eggless Pineapple Cream Cake

Today is a special day as I celebrate my birthday.  I wanted to make eggless cake and thought of making this lovely soft and delicious eggless pineapple cake.

This recipe was adapted from here.  The outcome of the came was too good. In between the  layer I had added generous amount cream and  pineapple chunks and it was delicious and yummy.  We at home loved it so much.

For the Sponge:

Ingredients:

250 gm plain flour
2 tbsp vanilla custard powder or corn flour
4 tbsp icing sugar or confectioners sugar
2 tsp baking powder
1 tsp baking soda
400gm sweetened condensed milk
100 gm  butter
175 ml   milk
2 tsp  vanilla extract

Method:

Grease and line the bottom of an 8” square round cake tin with baking parchment.

In a mixing bowl, assemble the flour, custard powder or cornstarch, icing sugar,  baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.

Preheat the oven at about 150 degrees centigrade.

Add  in the condensed milk,  butter, vanilla extract and water or milk into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer  until the mixture comes together and there are no lumps. This shouldn’t take more than 2 to 3 minutes.  Do not over beat the mixture as this could result into a hard cake.

Pour the batter into the cake tin and bake for an hour at 150 degree centigrade until the cake is cooked.

I have to improve a lot on my frosting and not  upto the mark.

For the Cream Icing:

Ingredients:

800gms  low fat cream  chilled
175 gm  unsalted butter
1 tsp vanilla extract
6 tbsp powdered sugar

Method:

Refrigerate the bowl and beater for 15 minutes.

In a saucepan, melt the butter and  ¾  cup cream, stirring all the while until the butter melts completely. Transfer to a heatproof cup or bowl and allow to cool to room temperature.

Beat the remaining cream with sugar until you get soft peaks. Now begin adding the butter in a gradual stream, beating constantly on low speed, until stiff peaks are formed.

Other Ingredients:

250 ml  or more pineapple juice

Pineapple slices from 1 tin

Assemble the cake:

Once the sponge cake has cooled, carefully slice it into two halves. Keep the bottom half on the serving plate and sprinkle with pineapple juice until the entire cake is soaked with it. Spread a little cream over the cake and top with finely cut pieces of pineapple.

Carefully place the other sponge over the prepared cake and sprinkle again with the pineapple juice until the top half is soaked with it.

Spread the cream over the sides and top of the cake with a palette knife and decoratively arrange some pineapple rings over the cake.

Chill for 3 to 4 hours before you serve.

Latha