Pineapple Sponge Cake (Delma Gomes from Sunbeam book)
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| 1 ½ cups sifted flour ½ tsp salt ½ cup unsweetened pineapple juice
| 1 tsp baking powder 1 1/2 cups sugar Whipped cream | 6 eggs separated – whites/yolks1 tbsp lemon juice |
- Sift together the flour and baking powder
- Put into a small mixing bowl the egg whites and salt and beat on #10 speed until moist peaks form – about 1 minute. Then beat in half of the sugar gradually – over about 1 minute.
- Stop mixing. Add the lemon and pineapple juices.
- Start to beat on #2 speed adding the remaining sifted dry ingredients, scraping the bowl while beating until blended – about 1 ½ minutes.
- Add beaten egg white mixture and beat on #1 speed only until blended – about ¾ minute, scraping mixture gently towards beaters with a folding motion.
- Pour into a cake pan.
- Cut through the batter gently with a knife or spatula, in a circular motion 6 times to release air bubbles.
- Bake in a moderate oven 325F/162C for about 1 hour or until golden brown and firm to touch.
- Ice with whipped cream.
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