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Pineapple Glazed Sponge Cake

Healthycooking's picture
  Sugar 1 1⁄4 Cup (20 tbs), divided
  Sifted cake flour 1 Cup (16 tbs)
  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 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.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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 mg246.8%

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

Pineapple Glazed Sponge Cake Recipe