Pineapple Fresh Cream Cake for New Year’s Eve

I had to put together a cake in an hour and a half  for a New Year’s Eve staff party. Luckily I had all the ingredients required.

There are three things you basically need to make the best pineapple cake ever [ apart from love that is 🙂 ] 1) Sponge 2) Cream topping 3) Canned Pineapple slices + syrup

For a super soft Sponge:

Eggs – 8
Sugar – 1.5 cups
Milk – 1/2 cup
Vanilla Essence – few drops
Flour – 2 cups
Baking Powder – 1 tsp
Salt – 1/2 tsp

Fresh Cream Topping
Fresh Cream – 3 cups
Icing Sugar – 1/4th cup
Whipped Cream Stabilizer or Gelatin (Optional)

For assembling
Canned Pineapple with its syrup (Fresh Pineapple wont work for this recipe)


First things first. Preheat your oven to 180 degrees C. Grease your baking tin and dust it with flour. I used an 8 x 10 inch rectangle tin for this recipe. Put a bowl into the freezer or fridge in which you will whip fresh cream later. Everything for whipping cream has to be cold cold cold including the whisks of your electric beater.

Once the above prep has been done you can start by assembling all the ingredients for the sponge. Make sure these are all in room temperature. Separate egg whites and yolks into two separate clean and dry bowls. Add the milk and vanilla essence / extract to the yolks. Put in the sugar, little at a time and start whisking till the mixture becomes pale yellow.

Now to the dry ingredients. Sieve the flour, baking powder and salt straight into the egg yolk mixture, combining them together into a thick batter.Now to the dry ingredients. Sieve the flour, baking powder and salt straight into the egg yolk mixture, combining them together into a thick batter.

Finally for the egg whites, take a clean and dry whisk.  Whisk away till stiff peaks are formed. I first finish this step and then wash the whisk and chill it in the freezer to whisk the cream later. It is always wiser to invest in an electric whisk for this job. Done in a jiffy. Else be ready for a solid arm workout.

Once they form stiff peaks, gently fold it into the yolk mixture. Cut and fold the egg whites with almost a feather like touch to maintain the aeration.

Pour the folded mixture into your greased and flour-dusted baking tin and bake for 30 minutes. Remove and cool completely on a cooling rack.

Now comes the fun part. Into the chilled bowl put in your cold heavy  whipping cream and whisk on medium and then high till soft peaks are formed. Add the icing sugar and stabilizer and whisk further till stiff peaks are formed. Keep the cream in the refrigerator till required. In India I had to take a lot of precautions to make this happen. Cold whisk, cold bowl, and  cheffie’s tip of an ice bath under the cream bowl made it all work. Don’t give up on it 🙂

Assembling the cake

Finally comes the Pineapple into the scene

Drain pineapple slices, while retaining the syrup in a bowl.
Cut the completely cooled cake horizontally into two or three layers.

Place the bottom layer onto the cake stand. Add several spoons of the syrup on the sponge. Top it with some of the whipped cream. Place a few pineapple slices. Now add the second layer of sponge. Repeat the steps.

After the last layer is done. Cover the entire cake with cream and pipe some of your creativity into it. 🙂 Arrange the last few pineapples. I didn’t have canned cherries. You can place a few cherries to add a pop of colour.

Refrigerate the cake immediately. In this case it sat in the restaurants’s fridge till it was midnight.

Enjoy your New Year’s Eve making a thousand wishes for 2015. Cheers to you all.

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