This Pineapple White Chocolate Cake Sponge is easy to make with a beautiful light texture and loaded with the aroma of pineapple in every bite. Perfect for tea time or simply when you want to bite into a delicious plain cake with no loaded frostings
- 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
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
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Serving: 100g | Calories: 323kcal | Carbohydrates: 38.53g | Protein: 5.01g | Fat: 16.88g | Saturated Fat: 9.593g | Polyunsaturated Fat: 5.341g | Cholesterol: 157mg | Sodium: 174mg | Fiber: 0.9g | Sugar: 32.73g
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