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Ingredients of Pineapple Cake. Oven Temp: 400 F/204 C. 4 eggs. 3/4 cup maida. 3/4 cup powdered sugar. 3/4 tsp vanilla essence. 3/4 tsp baking powder. 2 cake tins, 8 inch round- lined with butter paper or greased and floured.
This delightful pineapple sponge cake (also sometimes known as a foam cake) is a throwback recipe that deserves revisiting. It’s so fun to make and eat with its light, spongy texture and bright, sweet flavor.
Transfer the mixture to the cake tin and bake eggless pineapple cake in an oven for 30 minutes at 180°c. Cake will leave the side when it is ready, cool down and serve eggless pineapple sponge cake immediately.
Pineapple Pastry Cake is a popular Indian bakery pastry cake (technically not a pastry) aka sponge cake layered with rich, smooth and silky whipped cream and chopped pineapples for each layers (can be of 2 or more layers), also the cake is finally topped/decorated with dollop of whipped cream and cherries.
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