Pineapple Glazed Sponge Cake
|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|
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.
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.