Pineapple Sponge Syrup Cake Recipe

Sponge cake

• 6 eggs, 60gm size, at room temperature
• 2 tbsp Vanilla Extract
• pinch of salt
• 270gm organic Pure Icing sugar
• 80gm SR flour (low protein cake flour)
• 60gm corn flour (or custard powder)
• 80gm plain flour

Pineapple syrup

• 1 cup organic brown sugar
• 8 crushed cardamon pods
• 1 vanilla pod, split in half
• 100gm butter, cubed
• 1 Pure Gold pineapple, peeled, cored, sliced into 5mm rings

1. Put eggs, vanilla, salt and icing sugar in an electric mixer with the whisk attachment and vigorously (“full speed”) whip batter for 10 minutes or until it triples in volume.
2. Combine all the flours in a separate bowl then sift at least 2 times. Sift a third time into the egg mixture and fold ingredients.
3. Meanwhile make the caramel pineapple syrup. Combine all the syrup ingredients in a heavy based 4L saucepan and simmer slowly for 15 to 20 minutes or until a thick syrup consistency. 
4. Strain syrup and reserve pineapple pieces. Allow syrup to cool down before continuing to the next stage.
5. Pour 1/3 of the syrup into a lined baking tin, then evenly arrange pineapple rings, pour in batter, remove any air holes by dropping the cake tin 5cm above the bench. 
6. Bake in preheated oven.
7. Pour the other 2/3 of the syrup over the cake while it’s resting in the cake tin.  Serve with Ice cream

View more pineapple cake recipes.