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Pineapple Glazed Sponge Cake Recipe
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Sifted cake flour||1 Cup (16 tbs)|
|Coconut extract||1⁄2 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Sifted powdered sugar||1 1⁄4 Cup (20 tbs)|
|Unsweetened pineapple juice||2 Tablespoon|
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
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.
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.