Pineapple Fluff Sponge Cake
Vanilla Sponge Cake with Whipped Cream Frosting/Filling is suitable for many special occasions like birthday & anniversary.
The cake should be light and filled with masses of tiny and invisible air bubbles which make this cake lovely vehicle for all sorts of fillings. Hmm.. isn’t it nice…
This sponge Cake makes the perfect celebratory dessert. Best of all is that it’s easy to customize with your favorite fruits. I have used pineapple here.. You can use any fruits like apricot, strawberry or any berry etc.. it is delicious with any fresh fruit or jam…
These layers of light and airy sponge cake are generously filled with fluffy pineapple and whipped cream covered with a good layer of vanilla butter cream.
This can be frosted with a whipped cream frosting. to make the frosting beat 2 cups heavy whipping cream with 1/4 cups of icing sugar and vanilla essence. Whip on high speed until stiff peaks form, for a total whipping time of about 5-7 minutes.
Check out my other cakes also….
Pineapple Fluff Sponge Cake Recipe
- 6 Eggs Large
- 1 cup Sugar
- 1 tbsp. Lemon Juice
- 1 tsp.Lemon Zest
- 1 cup Plain Flour
- ¼ tsp.Salt
- 2 tbsp. Unsalted Butter, Melted
- 1 tsp. Vanilla Essence
- 1 Can Pineapple, Crushed
- 1 Package Instant Vanilla Pudding
- 1 1/4 cups Heavy Whipping Cream, Cold
- 1/2 cup Powdered Sugar
- 1 tsp. Vanilla Extract
Vanilla Buttercream Frosting
- 3 cups Icing Sugar
- 1/3 cup Butter Softened
- 1 ½ tsp. Vanilla
- 2 tbsp. Milk
- Preheat the oven to 325 F or 165 degrees C or gas mark 3.
- Line the bottom of 2 8-inch pan with parchment paper.
- Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, it will take about 5 minutes.
- Reduce to medium speed, add the zest and juice.
- Sift the flour and salt and, still on medium speed, add the flour.
- Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla.
- Add this all back to the full batter and stir until blended.
- Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed.
- Cool the cake completely in the pan.
- Mix pineapple and dry pudding mix in medium bowl.
- Add whipping cream powdered sugar and vanilla to a large mixer bowl.
- Whip on high speed.
- Cream will initially bubble a little bit, then start to thicken.
- Whip on high speed until stiff peaks form, for a total whipping time of about 5-7 minutes.
- When you remove the whisk and get little peaks that don’t tip over, you are done.
- Make sure not to over mix! It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely.
- Gently fold in the pineapple mixture into the whipped cream.
- In medium bowl, add sugar, butter and vanilla
- Beat it using an electric beater on low speed.
- Gradually increase the speed beat until the mixture is smooth and fluffy.
- If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
To Assemble and Decorate the Cake
- Level the cake layers then place one layer on a cake plate or cake stand.
- Add enough of the filling on the cake to create a ½inch thick layer.
- Add the second cake layer, positioning it upside down so that the top of the cake is flat.
- Frost the top and sides of the cake with a light coating of the frosting, crumb coating.
- Place the cake into the refrigerator to setup.
- Frost with another layer of frosting and decorate.