This summer has been grueling. In this summer heat, I was expecting too much from my fresh cream. Yes I blame it all on weather!
If it wasn’t for Martha Stewart’s whipped frosting, well I was in no mood to write another disaster.
I still blame everything on this weather. And this also proved my theory ‘Easiest recipes are the most difficult ones to recreate’.
So I did not pass my test but hey! this was my first try. And I’m sure you will be reading more of Pineapple cake recipes on this blog.
For one this has become a challenge now! I have to surpass Virtue Bake’s Pineapple pastry.
And I want to win over the worst Pineapple cake critic.
The recipe was Adapted from Land O’ Lakes
For the Cake:
3 Cup All Purpose Flour
2 Tbsp Baking Powder
1 1/2 Stick Unsalted Butter
1 Tsp Salt
4 Large Egg
2 Egg Yolk
1 Cup Granulated White Sugar
2 Tsp Pure Vanilla Extract
1 Cup Milk
For the Frosting:
3 Egg Whites
1/3 Cup Water
A pinch Salt
1/2 Cup Sugar
1/2 Tsp Vanilla
Preheat oven to 350 Degree F (180 degree C). Grease and line two 8 – inch cake pans.
In a small bowl, whisk the flour, baking powder and salt.
In a large bowl beat Butter on medium speed until soft and creamy. Add Sugar and beat for another 2 minutes until incorporated.
Then add Eggs one by one. Scrape down the sides, add yolk and vanilla beating for few more minutes.
Putting speed on low add half of the dry ingredients to the batter. Scraping down the sides add milk and then the rest of the dry ingredients until well incorporated.
Divide the batter evenly into prepared pan and Bake for about 25 – 35 minutes or until toothpick comes out clean.
Let the cakes cool at the room temperature.
For the Frosting: On a double boiler, Cook egg whites with sugar, salt and water stirring continuously until sugar is dissolved.
Transfer to a large bowl and beat until it becomes glossy with stiff peaks. Add vanilla and beat until just combined. Do not over-beat.
For assembling: Place one cake layer on the serving plate and soak it with pineapple juice following with pineapple pieces. Spread about 1/2 a cup of frosting on the layer. Repeat this process with the second layer too. Smear the rest of the frosting on the sides of the cake.
Cover and refrigerate the cake. Leave out in room temperature for a while before serving.