Pineapple Cake Recipe
Pineapple cake is a sweet traditional Taiwanese pastry containing butter, flour, egg, sugar, and pineapple.
Ingredients
2½ cups sifted cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup pineapple juice
¾ cup drained, crushed pineapple
1 teaspoon vanilla extract
½ cup butter
1 cup sugar, divided
3 large egg yolks
3 large egg whites
Instructions
Preheat oven to 350°F. Lightly grease and flour two 9-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.
In a separate large mixing bowl, cream butter and ¾ cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth.
Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.
In a separate bowl, beat egg whites until stiff. Gradually add in remaining ¼ cup sugar, beating until combined.
Fold beaten egg whites into batter.
Divide batter between the two prepared 9-inch round cake pans. Bake at 350°F for 30 minutes, or until cake tester comes out clean.
Let cake layers cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.
For Frosting
⅓ cup hot water
2 cups powdered sugar
2 large egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
2 teaspoons vanilla extract
Instructions
Create a simple syrup in a small saucepan by whisking together hot water and confectioner’s sugar; bring to a boil for 1 minute, whisk, and set aside
Add egg whites, cream of tartar and salt to a mixing bowl. Using an electric mixer beat at high speed, slowly streaming in hot simple syrup, and vanilla extract. Beat at high speed until preferred spreadable consistency is reached.
Spread the frosting between cake layers and over top and sides of cake. Store in the refrigerator.
