Pineapple White Chocolate Cake
This Pineapple White Chocolate Cake Recipe is easy to make, contains white chocolate with a beautiful light texture, and loaded with the aroma of pineapple in every bite. Moreover, this White Chocolate Cake Recipe is perfect for tea time or simply when you want to bite into a soft and moist plain cake with no loaded frostings
Pineapple White Chocolate Cake Sponge
ABOUT THIS PINEAPPLE CAKE
Firstly, easy to make, hassle-free recipe
Also, it’s tasty as it contains white chocolate and aromatic as it contains pineapple essence
Soft and light in texture, furthermore, best served with a cup of hot chai
Pineapple White Chocolate Cake Sponge
How To Make White Chocolate Cake ??
First of all, I like the combination of pineapple and white chocolate so that’s when I thought of combining it to make a cake. Therefore, if you like having cakes which have some fruity aroma then you’ll love this recipe. Additionally, the texture is soft and who doesn’t enjoy cakes being soft ?? !! At my place, we bake this one just before tea time so we get to enjoy a freshly baked yummy cake with a cup of chai
I’ve kept it simple with no much drama, however, if you’d like some nuts or raisins in the cake, go ahead and put loads of it !!
Pineapple White Chocolate Cake Sponge
LET’S TALK INGREDIENTS TO MAKE THIS CAKE WITH WHITE CHOCOLATE
EGG & EGG REPLACEMENT
Note, to make this cake its best to separate the yolk and the whites, we then beat up the whites till it forms stiff peaks. This is the reason our cake has a soft and light texture.
However, I’m not someone who would substitute eggs for this recipe but just in case some of your’ll are curious to do so here’s what you can do
Also, you can use egg replacement powder.
Measurement: 1 egg = 1/2 tablespoon egg replacement powder + 2 tablespoons of water
Mix the water and powder together, beat it up until foamy like we beat up egg whites until stiff peaks form. Add to the batter just like you’d add egg whites to it.
WHITE CHOCOLATE AND BUTTER
Now, the first steps to this recipe say, combine white chocolate and butter, melt it completely and combine with the other ingredients. I like to place my white chocolate on a double boiler until completely melted and then add butter to it, again until completely melted. Also note, the mixture will separate a bit which is fine, don’t panic. In conclusion, use this mixture to combine with the other ingredients
Pineapple White Chocolate Cake Sponge
Recipe – White Chocolate Sponge Cake
Ingredients
- 1/2 cup (100 grams) white chocolate, chopped
- 1/2 cup (115 grams) salted butter
- 3/4 cup (150 grams) castor sugar
- 1 teaspoon (5ml) pineapple essence, good quality
- 3 egg yolks
- 3/4 cup (70 grams) almond powder
- (120 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 3 egg whites
Method
- Firstly, in a bowl, combine the all-purpose flour and baking powder together. Mix well and set aside
- On a double boiler, melt the chopped white chocolate and butter together
- In a bowl, combine the castor sugar, egg yolks, and white chocolate & butter mixture. Beat well until all the sugar has dissolved
- Add the almond powder and pineapple essence, continue beating
- In another bowl, beat the egg whites until it forms stiff peaks, set aside
- Now, fold in the flour mixture in the egg yolk mixture.
- Slowly add the egg whites, a little at a time and continue folding making sure there are no lumps
- Pour this batter in a 7-inch cake tray lined with parchment paper, bake at 170 degrees C for 30 to 40 mins or until an inserted skewer comes out clean
- Once baked, cool for 10 mins and serve warm with a cup of chai
Pineapple White Chocolate Cake Sponge
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White Chocolate Pineapple Cake sponge
Cake With White Chocolate And Pineapple (Recipe Card)
Pineapple White Chocolate Sponge Cake
Print Pin RateIngredients
- ½ cup 100 grams white chocolate, chopped
- ½ cup 115 grams salted butter
- ¾ cup 150 grams castor sugar
- 1 teaspoon 5ml pineapple essence, good quality
- 3 egg yolks
- ¾ cup 70 grams almond powder
- 120 grams all-purpose flour
- 1 teaspoon 4 grams baking powder
- 3 egg whites
Instructions
- In a bowl, combine the all-purpose flour and baking powder together. Mix well and set aside
- On a double boiler, melt the chopped white chocolate and butter together
- In a bowl, combine the castor sugar, egg yolks, and white chocolate & butter mixture. Beat well until all the sugar has dissolved
- Add the almond powder and pineapple essence, continue beating
- In another bowl, beat the egg whites until it forms stiff peaks, set aside
- Now, fold in the flour mixture in the egg yolk mixture.
- Slowly add the egg whites, a little at a time and continue folding making sure there are no lumps
- Pour this batter in a 7-inch cake tray lined with parchment paper, bake at 170 degrees C for 30 to 40 mins or until an inserted skewer comes out clean
- Once baked, cool for 10 mins and serve warm with a cup of chai
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hi Alisha,
I have been trying a few recipes from your blog and they all turn out great. You are such a darling to share all these wonderful recipes. I want to make your chocolate granola but I couldn’t comment on that post since the option was not there. Can I replace coconut oil with canola oil? Secondly can I also use a mix of both the above mentioned oils?
Thanks a bunch!
Hi Diana
I’m so glad you’re trying our recipes and liking it !!
Yes !! you can use canola oil or also a combination of both oils. It’s totally on what you prefer
Hi Alisha, I have another query. I do not have pineapple essence on hand but do have orange flavor. I am planning to make this cake tomorrow. Would that work?
Thanks in advance,
Diana
Hi Diana ..
Yes !! Use the Orange essence and then call it Orange White Chocolate cake !!
Thanks a lot Alisha .. God bless you dear 🙂
Is almond powder necessary? What is the substitute?
Almond powder gives this cake the perfect taste and texture it requires. You can use any other nut powder as well. Like powdered cashews or hazelnuts
Hi Alisha, Can I replace white chocolate with white chocolate chips? I don’t have white chocolate on hand but lot of white chocolate chips. If yes, how to use it – whole or melted?Will it affect the taste and texture?
Thanks in advance!
Hey Diana ..
You can use white chocolate chips as well. It does not influence the taste or texture of the cake. Just melt it like you melt regular chocolate in the recipe.