Pineapple Sponge Cake

  • Recipe By
  • Published Jun 23rd
  • Servings14
  • Calories220
This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.

Pineapple Sponge Cake Ingredients

The following are the ingredients needed to make delicious Pineapple Sponge Cake for 14 servings:

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 tablespoon lemon juice
  • 1/2 cup unsweetened pineapple juice
  • 2 cups whipped cream
  • 1 fresh pineapple, peeled and cored
  • 12 maraschino cherries

Pineapple Sponge Cake Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Pineapple Sponge Cake easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift the cake flour and baking powder together.
  3. 3 Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
  4. 4 With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
  5. 5 Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
  6. 6 Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Nutrition Facts

Per Serving: 220 calories; 4.2 grams of fat; 42.1 grams of carbohydrates; 4.5 grams of protein; 86 milligrams of cholesterol; 160 milligrams of sodium.

  1. Feb 20th 2012

    I folded about 1-1/3 cup of drained crushed pineapple from a can along with the eggwhites into the batter, used lemon extract instead of the juice, and halved the amount of pineapple juice ...

  2. Jan 1st 2012

    It was very yummy. I would make it again.

  3. Aug 17th 2010

    I agree with first poster it does fall apart, it turns out very crumbly... not very presentable. Taste was indeed good...

  4. Jul 10th 2009

    Lovely twist for a spong cake. For those that had difficulty getting out of the pan here are a few tips: make sure that pan is absolutely grease free and do not try to remove until cold. ...

  5. Mar 18th 2009

    This turned out very good. Nice and light. I added crushed pineapple to the bottom of the pan before adding the batter. This kept the cake from sticking to the top and made it easier to remove.

  6. Oct 18th 2006

    I didn't like this cake, taste wise or the method...I think the pan needs to be greased. Mine came apart trying to get it out of the pan. The taste was a bit like a store-bought sponge cake. ...

  7. Jul 5th 2006

    This recipe baked up sooooo light and fluffy, and I had no trouble taking it out of the pan. However, it was too sweet for my taste, and I can't quite taste the pineapple. It tasted like a s ...

  8. Aug 26th 2005

    it is delicious. but what i did, was when i got the cake out of the oven and waited for it to cool down, i soaked it briefly (5 mins) in pineapple juice. it was delicious. YUUMMMMMMY!