Pineapple Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sponge cake:
8 eggs, separated
8 tablespoons sugar
8 tablespoons flour
Dash of salt
Filling:
1 vanilla pudding and pie filling
1 19 ounce can crushed pineapple, drained
16 ounces whipping cream
1 tablespoon sugar
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Directions: |
Directions:Sponge cake:
Mix egg yolks and 6 tablespoons sugar. Beat until creamy and then stir in the flour and salt. Whip the egg whites until stiff. Slowly add the 2 remaining tablespoons of sugar while continuing to whip. Fold the egg whites into the yolk mixture and pour into a greased 10” springform pan. Bake at 350° until done.
Filling:
Cook the vanilla pudding according to directions. Cover with wax paper and cool completely. Whip 8 ounces whipping cream until stiff and slowly fold in the pudding mixture while continuing to mix.
Assembling the cake:
Cut the sponge cake twice. Cover the bottom layer with half the crushed pineapple and then half the pudding mixture. Place the second layer on top and add the remaining pineapple and pudding mixture in the same manner. Top with the third sponge layer. Whip the remaining 8 ounces whipping cream. Gradually add 1 tablespoon sugar. Beat until stiff. Cover the cake with the whipped cream. May garnish with cut up pineapple and maraschino cherries. |
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Personal
Notes: |
Personal
Notes: Served every January 24 birthday celebration for Crystal and Opa. Does anyone even know what kind of birthday cake Opa would like? The choice is always Crystal's.
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