Pineapple Glazed Sponge Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Sugar1 1⁄4 Cup (20 tbs), divided
 Sifted cake flour1 Cup (16 tbs)
 Egg yolks4
 Coconut extract1⁄2 Teaspoon
 Egg whites10
 Cream of tartar1 Teaspoon
 Salt1⁄2 Teaspoon
 Vanilla extract1⁄2 Teaspoon
 Vegetable cooking spray1
 Sifted powdered sugar1 1⁄4 Cup (20 tbs)
 Unsweetened pineapple juice2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2404 Calories from Fat 174

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 740.3 mg

Sodium 1487.3 mg62%

Total Carbohydrates 509 g169.8%

Dietary Fiber 2.2 g8.8%

Sugars 400.9 g

Protein 52 g103%

Vitamin A 17.3% Vitamin C 21.9%

Calcium 12.3% Iron 63%

*Based on a 2000 Calorie diet

Directions

Sift 1/2 cup sugar and flour together 3 times; set aside.
Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale.
Add coconut extract; beat at medium speed 3 minutes or until thickened.
Set aside.
Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy.
Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully.
Fold egg yolk mixture and vanilla into egg white mixture.
Coat the bottom of a 10-inch tube pan with cooking spray.
Pour batter into prepared pan, spreading evenly.
Bake at 350° for 45 to 50 minutes or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.
Place cake on a serving plate.
Combine powdered sugar and pineapple juice in a small bowl, stirring until smooth.
Drizzle over cooled cake.
Quantcast