Favourite Pineapple Cake
Submitted by vinayak
Eggless pineapple cake made with sweetened condensed milk for a soft, moist crumb, flavored with pineapple essence and crushed pineapple, then finished with pineapple icing. A bakery-style cake with no eggs.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minThis pineapple cake is a bakery favorite with a clever trick: it is completely eggless. Sweetened condensed milk steps in for eggs and sugar, giving the crumb its soft, moist, melt-in-the-mouth texture, while pineapple essence and a spoonful of crushed pineapple bring the fruity flavor.
Without eggs to do the lifting, two steps carry the weight. First, sieve the flour with the baking powder and soda two or three times, which works air into it. Second, beat the batter until it is genuinely light and frothy. Together with the double leavening, that trapped air is what makes the cakes rise tall and tender.
Add the flour and milk in stages, alternating and beating between each, to keep the batter smooth and airy. Bake it gently and pull it before it overbakes, since eggless cakes can dry out fast. Finish with pineapple icing for a soft, fragrant cake that vegetarians and egg-skippers can enjoy.
Chef Tips
- Sieve the flour with the leavening two or three times. Aerating it is how an eggless cake rises light.
- Beat the batter until light and frothy. With no eggs, that trapped air provides the lift.
- Add the flour and milk in stages, beating between each, and do not overbake or the cake dries out.
Variations
- Fold extra crushed pineapple into the batter for more fruit in every bite.
- Layer it with whipped cream and pineapple for a classic pineapple pastry.
- Add a little lemon or vanilla alongside the pineapple essence for depth.
Ingredients
Directions
Melt butter in a pan and then make it cool. Add condensed milk and beat well-using beater. Add colour and essence.
Take flour and sieve it with baking powder and baking soda. Sieve it for 2 to 3 times.
Add half of flour and half of the milk to the condensed milk mixture. Beat it. Add the left over maida and milk and beat well until light and frothy.
Take 7” round cake tin and grease it. Pour mixture into the cake tin. Bake in a preheated oven at 300℉ (150℃) F degree for 30 to 40 minutes. Decorate it with pineapple icing.
Comments
Very easy recipe. Thanks for posting.
Had never heard of maida flour until I saw this recipe, and it sounds like a delicious and moist pineapple cake. Thanks for sharing :)
Maida is a finely milled and refined wheat flour. It creates special test in the recipe. :)
Try it once, it is really nice and testy.
Maida is a finely milled and refined wheat flour. It creates special test in the recipe. :)
Try it once, it is really nice and testy.