Sunday, June 19, 2011

Eggless moist and spongy Pineapple cake

Today I tried to prepare Eggless Pineapple cake which was not only easy to prepare but turned out to be very spongy and moist like I used to get in bakeries back home.
I did not frost this cake because it smelled so good that I didn't have patience to spare my cake for that long. ;)


Ingredients:
250 gms or 1 1/4 cup all purpose flour or maida
1 tin or 400ml sweetened condensed milk
1/2 cup/100gm softened butter unsalted
1/4 tsp/ 2 pinch of soda bi carbonate/ baking soda
2 leveled tsp baking powder
3/4 cup/150 ml soda water can unflavored (required to make a flowing consistency of cake batter)
1 tsp pineapple essence or extract
1/4 cup pineapple chunks (cut into smaller pieces) well-drained and coat with a little flour from above
5-6 tsp pineapple juice(I used fresh pineapple chunks which I had crushed)

Method:
Preparation for baking :
Preheat the oven at 180ยบ C/ 350 F, 10 mins before baking. 
Grease your cake-baking pan with butter/oil. Sprinkle the pan with 1 tbsp of all-purpose flour. Tap pans gently to make sure that flour spreads over the pan uniformly. 
Remove the excess flour and Set pans aside till ready to use.

Making the batter:

Beat softened butter and condensed milk in one direction till it turns creamy and uniform (I used my blender to beat).Now add pineapple essence to this and mix well. 
Sieve together flour, baking powder and soda bicarbonate in a bowl and repeat this process at least three times to ensure they mixed properly. Keep aside.
Start folding flour & soda water to the butter mixture, alternatively, starting & ending with the flour.
Repeat the process till the flour & soda water is used completely(or you can check that correct consistency of batter is achieved). 
Folding means to slowly turn dry ingredients into the wet in a circular inward to outward motion. Do not beat or mix vigorously. The main purpose of folding is to allow more air into the mixture which you get from soda. Add pineapple chunks to this batter and mix it little.
Pour batter into the prepared cake pan and bake at 180 degrees C for 30 to 45 minutes in the preheated oven. 
Keep a check on cake by inserting a toothpick or knife in the middle of cake, if it comes out clean then remove it from oven otherwise let it bake for few more minutes.
Once the cake is out of oven let it cool for 20-30 mins on the counter top. Don't make efforts to cool it under fan or so otherwise it will turn dry.
Loosen the sides of cake using a knife and then invert cake onto a plate or cooling rack.
Poke holes with a fork in a few places on the cake and brush a few teaspoons of pineapple juice all over the cake till cake is moist (but not soggy).
If you want to frost your cake wait for cake to cool down completely.
You can use this cake as base for making pineapple pastry which we get in Indian bakeries.


In Microwave:
We can bake(basically cook) this cake in microwave also and that too in few minutes like 5 minutes. But the only difference will be the texture and the color of the cake. It will not turn brown and no hard crust on the top but taste will be exactly the same.
What you need to do is to just put the same cake batter in a greased microwave bowl (say glass bowl)and then cook for 5 minutes or until cake gets set with power setting set to high power i.e. 100%.
Check it out every 2 mins and if the cake looks still wet go ahead with another 30 seconds.The timing is subjected to your microwave settings.
Let the cake cool down for 15 mins and then you can invert it and follow the same rules above.
Remember that when I am saying microwave it! then I mean microwave cooking which we use for reheating or defrosting not the convection mode/grill which we use for baking or grilling.

Note-
-Time to bake and to cool depends on the amount of batter you have poured in the pan.If it is more time will be more if it is less than cake will be ready in less time.
-pineapple chunks were coated with flour to prevent them from sinking to the bottom of the cake during baking.
-Amount of baking soda should be used cautiously as I had very bad experiences with this ingredient; so I usually avoid using it much as it can spoil the taste of cake. I put more of baking powder(baking powder and baking soda are two different things) and soda water instead of using baking soda.

5 comments:

  1. Thank you so much.. I tried and tried and finally I found your recipe for the moist Pineapple cake,

    I will try it tonight and I will come back to tell you how it was :D ..

    Thanks a lot,,

    Megha..

    ReplyDelete
  2. Thanks Megha,
    Please do let me know about your experience.:)

    Tanu

    ReplyDelete
  3. Hi Tanu,
    Thanks for the recipe.. I will try it definitely... Just let me know brand did you use for the pineapple essence.. I used Blue Bird once and the flavour is very strong and not a pure pineapple one.. so suggest me the brand name

    ReplyDelete
  4. Hi there,

    I have used TRS's pineapple essence which is widely available in Europe and I guess in USA too.
    http://madhov.com/wp/product/trs-pineapple-essence-28ml/
    But you can use essence which is locally available and adjust the amount of it while using it.
    Hope this helps and do let me know about your experience. :)
    Happy baking!

    Tanu

    ReplyDelete
  5. Hi dear. Its really so beautiful post. Thanks for sharing this post with us. Now you can buy fresh pineapple cake eggless online from monginis in India. http://www.monginis.net/pineapple-cakes/

    ReplyDelete

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