Pineapple Cake
Chef Noor whisks a simple batter of eggs, sugar, oil and milk with flour and baking powder, then bakes it into a tender pineapple sponge that comes out soft and golden.
A light, airy sponge cake whipped with eggs and sugar until pale, baking up tender with a fine crumb. Its simple vanilla base makes it versatile, served plain or dressed with fruit and cream. Lovely with a cup of tea or as a base to top with pineapple.
How to Prepare
Preheat the oven to 180°C.
Whisk the eggs with the sugar and vanilla until pale, then beat in the oil and milk.
Fold in the flour, baking powder and baking soda until smooth.
Pour into a lined tin and bake for about 40 minutes, until risen and golden.
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Make sure the oven is fully preheated so the cake rises evenly.
Ingredient Swaps
Swap the oil for melted butter for a richer flavor.
If you prefer it sweeter, add a little more sugar to taste.
Use a plant milk in place of dairy milk for a dairy-free version.
Common Questions
Why whip the eggs until pale?
Good whipping incorporates air and gives the cake its lightness and rise.
How do I know the cake is done?
Insert a toothpick in the center; if it comes out clean, it is ready.
Why did my cake not rise?
Make sure the baking powder is fresh and do not overmix the batter.
How can I decorate it?
With pineapple slices and cream or a dusting of powdered sugar.
How do I keep it moist?
In an airtight container at room temperature for a day or two.
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