Pineapple Glazed Sponge Cake Recipe
Ingredients
| Sugar | 1 1/4 Cup (16 tbs), divided | |
| Cake flour | 1 Cup (16 tbs), sifted | |
| Egg yolks | 4 | |
| Coconut extract | 1/2 Teaspoon | |
| Egg whites | 10 | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Powdered sugar | 1 1/4 Cup (16 tbs), sifted | |
| 2 tablespoons unsweetened pineapple juice | ||
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.
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.
Chef
