Pineapple Cream Cake

I was at Hyderabad for a year after marriage where I took a baking class conducted by Radhika Mandala. I enjoyed the class and learned some great recipes.

I baked this cake for Valentine's Day. This was my first attempt at making a pastry and it came out really well. Everyone loved it and I hope you will too...

50 gms Flour
50 gms Cornflour
3 Eggs, separated
1 tsp Baking Powder
100 gms Superfine Sugar
1/2 tsp Pineapple Essence
1 can Crushed Pineapple
1 1/2 cups whipped cream
1 cup Pineapple Syrup

For the cake :
Pre-heat the oven to 385˚F/ 200˚C ). Grease and line an 8" round tin.
Sieve the flours and the baking powder together 3 times.

Using an electric blender beat the egg whites to form soft peaks. Gradually add sugar and beat till thick. Add the yolks one at a time and beat well at low speed till well blended.
Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
Add the essence to a corner of the bowl and fold it in gently.

Bake for about 20-25mins till firm.

Once done remove the cake from the tin and cool completely. Slice the cake into two.

For the filling and icing :

Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.

Whip the cream to stiff peaks.

To assemble the cake :

Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
Refrigerate for 2-3 hrs so it sets well.

I doubled the recipe so I could have more layers. The cake was huge so everyone had a big portion.
I used Non-dairy ready to whip topping instead of the cream. If using heavy whipping cream, you will have to add 2-3tbs confectioners sugar to the cream half way through whipping.
Vanilla ice-cream is also a great option, but then the cake will have to kept in the freezer. Transfer to the refrigerator for sometime before serving.


  1. Hi,I baked this cake for my hubby's b'day yesterday and boy was he happy!!! I followed your recipe as it is and the results were perfect. The cake was moist and delicious. Really appreciate it.

  2. Yummy cake .i make same way with strawberries


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