Sponge cake with pineapple cream

Here’s a delicious recipe for a sponge cake with pineapple cream filling:

Sponge Cake Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Pineapple Cream Filling Ingredients:

• 1 can (20 oz) crushed pineapple, drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

For the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Prepare the batter: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer until thick and pale yellow, about 5-7 minutes. Stir in the vanilla extract.
3. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly touched.
5. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

For the Pineapple Cream Filling:

1. Prepare the filling: In a mixing bowl, combine the drained crushed pineapple and instant vanilla pudding mix. Mix well and set aside.
2. Whip the cream: In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
3. Combine: Gently fold the whipped cream into the pineapple mixture until well combined.

Assembly:

1. Layer the cakes: Place one of the sponge cakes on a serving plate or cake stand. Spread the pineapple cream filling evenly over the top of the cake.
2. Top with second cake: Place the second sponge cake on top of the filling.
3. Decorate: You can decorate the top of the cake with additional whipped cream, pineapple slices, or shredded coconut if desired.
4. Chill: Refrigerate the cake for at least 1 hour before serving to allow the filling to set.
5. Slice and serve: Slice the sponge cake with pineapple cream filling and serve chilled. Enjoy!

This sponge cake with pineapple cream filling is light, fluffy, and bursting with tropical flavor. It’s perfect for any special occasion or as a delightful dessert for your family and friends.