The Best Pineapple Cake | Fresh Cream Icing | Indian Bakery Style

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Okay, without wasting much time, let me come to today’s recipe. Pineapple Cake. I baked it for Mr. Husband’s birthday and oh my my, what deliciousness it was. Pineapple cake is something that most household in India don’t prepare at home, they would buy from bakeries. I would have done the same, if I was in India. I mean why not, no one can beat cakes sold in Indian bakeries. Unlike cakes in the UK, majority of the Indian bakers use fresh cream and not those overly sweet butter cream icing that we get here in London.

This is not an upside pineapple cake. This is not crushed pineapple cake. This is pineapple sponge, layered with fresh cream (whipped cream) icing and chopped pineapple. This is easy to make at home, all you need is patience and love (cliche but true ;-)

Pineapple Cake has to be soft, airy and fresh-otherwise it is not pineapple cake-simple. So, if you ask, can you make this eggfree (eggless) I would say yes you can (ofcourse) but I doubt you will get that soft supple sponge. The next thing I recommend using is canned pineapple; fresh pineapple can be sour which will ruin the whole balance of your cake. Also the leftover juice from the canned pineapple is a great element that is used to soak the sponge layers. I have shared the making of this cake HERE.

Ingredients:

For Sponge

2 and ¼ cup plain flour /maida

1 and ¼ cup sugar (I used normal white sugar)

1 cup butter + 1 tablespoon for greasing the pan

3 eggs

2 and ½ teaspoons baking powder

1 teaspoon baking soda

1 cup milk

2 teaspoons vanilla essence

¼ cup yogurt/dahi

For Icing

300 ml double cream/whipping cream

½ cup sugar

1 cup canned pineapple pieces

Around ¼ syrup drained from canned pineapple

Method:

For Cake

Preheat the oven to 170 C for 10 minutes. Grease the pan with butter really well.

In a mixing bowl, add butter and sugar. Mix till it becomes light and sugar has dissolved properly.

Now add eggs and beat again for 3 minutes.

Then add yogurt and vanilla essence. Beat again for 3 minutes. The whole mixture should turn smooth and creamy.

Sift plain flour, baking soda and baking powder into the above mixture. Mix well. Slowly start adding milk and form a smooth batter.

I used 8 inch round pan. Pour the batter in the greased pan and bake for 30 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

For Icing

Start by whipping sugar and cream. Beat till cream holds the shape of the peak.

For Assembling

Once the cake has cool down completely, divide the cake into 3 layers. I use thread to do so, and it gives me great result. You can check it here.

Start assembling the cake now. So on whichever plate you want to serve, put in the first layer. Sprinkle around 2 tablespoons canned sugar syrup on it. Spread 5 tablespoons on the first layer and spread on it. Add pineapple pieces on it. Repeat the same step for second layer too.

On the final layer, sprinkle the syrup and then cover the whole cake with the whipped cream. I used the pineapple chunks on the top layer and also did some whipped cream swirls on the side.

I had some leftover glitter spray, that I used in the end for some dramatic touch.

Tips:

Make sure all the ingredients listed under the sponge list is on the room temperature.

Put the bowl, whisk attachment and cream in the fridge before you start whipping the cream.

If you can, then please use castor sugar for the sponge and icing sugar for whipped cream icing. I just used plain white one.