Surelicious Bakie: Pineapple Flower Sponge Cake

It's a very challenging task baking with this newly bought flower cake ring from "Taobao", I bake it without base and cake ring material it's a bit too thick. Sweat.... Lucky still turned out quite ok.. But I dun think I will use it for baking anymore...

*** I would advised follow this recipe using a normal cake pan.

Pineapple Sponge Cake

For 8 inch cake pan

Ingredients:

A) Egg Batter

Egg yolk 4 (Large eggs)

Sugar 20g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon

Pineapple can syrup 80g

Vanilla extract 1/2 tsp

Salt 2 pinches

(B) Meringue

Egg white 5 (Large Eggs)

Cream of tar tar 1/4 tsp

Sugar 20g

Pineapple Cubes / slices 1 can

Steps:

- Drained the syrup from pineapple can.

- Measured 80g of pineapple syrup set aside.

- Cut the pineapple into small cubes.

- Beat the egg yolks for 5mins , add sugar gradually.

- Beat the egg yolks and sugar till the mixture is incorporated.

- Add in oil, pineapple syrup and vanilla extract 1 at a time while beating. Let it beat for around 15 mins till mixture turn pale and thick .

- Pour batter into big mixing bowl, sieved cake flour with baking powder and salt together into 3-4 additions.

- I'm using a hand whisk for folding every additions of flour.

Now next (B) Meringue...

- Wash your mixer bowl and whisk toughly clean without any oil and clean off the excess water with dry cloth.

- Beat the eggs whites till foam / bubbles formed. Add in cream of tar tar.

- Add in sugar gradually, beat the meringue to stiff / soft peak .

(Mine is stiff peak stage)

- Add in 1/3 of meringue to egg batter, using a hand whisk to fold in.

- Add in another 1/3 meringue fold in 1 at a time. And continue the rest.

The consistency of the batter should be like this.

- I'm using a spatula to do the last folding. (Remember please do not over-fold it)

- Line your base with parchment paper on your cake pan .

( Mine no base cake ring, I wrapped with aluminium foil on the base)

- Spread the pineapple cubes on the batter.

- Cover the rest of the batter over the pineapple cubes. Using spatula to level the batter.

- Tap on worktop a few times to burst the air bubbles before baking.

- Bake with water bath method. Cake pan emerge into a pan of hot water while baking.

(Baking tempt and duration is for a 8 inch cake pan not for this flower mould...)

** Rowenta oven user**

- Bake @ 160 degree for 30min on lowest rack. After 10 mins, place a tray on the TOP rack / cover your cake with aluminium foil to block the TOP heat from over-burning the cake during baking.

- After 30 mins, REDUCED the tempt to 140 degree bake for another 10 mins.

- Insert a skewer make sure it comes out clean and dry.

- Unmould and Inverted the cake on wire rack , leave it cooled.