But what's a birthday if there's no cake?As most of you know,I am wary of baking sponge cakes.Have tried it a few times before,some resulting in flat cakes and sometimes hard discs.This time,I was short of time and the oven was not behaving well too.I am yet to get used to the new oven and the icing on the cake was the power outage right during half time.
I didn't give up and went ahead with the flat cake.Whipped up the cream in my food processor which took less than 5 minutes to whip and hold shape.Finished off with some pineapple slices and kept my fingers crossed till we cut it.It wasn't bad after all.The texture was of course wrong(it was a bit grainy/coarse) but it tasted delicious,now I know how it feels to bite into moist cakes made at home.
Update - I am surprised that few anonymous commentators feel that if the texture is wrong,the whole dish goes kaput!Really?I did a quick Google search just to confirm the texture of sponge cakes.Many recipes state that even if the cake doesn't rise much it is fine since you'd be filling it up with cream or any other filling of your choice.The cake took to the moistening syrup well and remained moist.If you look through the step by step pics,you'll know the texture to an extent.I could still cut the cake horizontally into two in a decent size.Probably if I had used an 8' pan,it wouldn't have come out as flat.
After the first slice was cut,I immediately made some custard and transformed the cake into a trifle pudding.Now I wasn't going to waste the precious cake,was I:)
Pineapple Cream Cake
For the sponge - Recipe source PAB
Eggs - 3
Sugar - 1/2 cup
Vanilla extract - 1 tsp
Flour - 1/2 cup
Preheat oven to 190C.Line a 9' round cake tin with parchment paper.
Beat together the eggs and sugar for 10-12 minutes on medium speed till it becomes pale and triples in volume.
Drizzle in the vanilla extract.
Spoon in the flour 1 tbsp at a time and fold in gently using figure eight moves to ensure you don't release the air.
Pour into the prepared tin and bake for 30-35 minutes or till the top becomes golden brown and the cake springs back when touched.
Peel off the parchment,let the cake cool completely and trim off the crust and cut the cake into half horizontally.
For the filling and frosting
Cream - 400ml - I used Amul
Sugar - 4 tbsp
Vanilla extract - 1 tsp
Pineapple slices - 3-4(canned)
Pineapple syrup - 1/2 cup(the sugar syrup from the tin)
Whip the cream in a food processor for 2-3 minutes till the cream forms peaks and holds shape.Mix in the sugar and vanilla extract and keep chilled.
Keep 2-3 slices for decorating on top,chop the rest of the pineapple into small pieces.
In a serving plate,keep one layer of cake and drizzle the pineapple syrup on top.Brush some one the sides too.
Top with 1/3 of the cream and chopped pineapple.
Cover with the top layer and 1/2 of the cream.
Decorate with whole pineapple slices and whipped cream swirls on top.
Chill for 3-4 hours.