Pineapple Flip Sponge Cake

Overview

During the pineapple season, a large number of pineapples are on the market, the price is affordable, and they are very sweet. They are very delicious when made into fruits, vegetables, or cakes. It was my first time to make pineapple cake, and I was looking forward to it, so I made a sponge cake first. Sponge cake is easier to succeed. I've always wanted to do it, but I've been delayed every time. This time I wanted to do it right away, and it was very successful. Fresh fruit is added to the cake, which is unexpectedly delicious. The sponge cake is easy to succeed as long as it is whipped into place.

Tags

• baking
• children
• birthday
• corn oil
• egg
• low gluten flour
• sugar
• fine sugar
• pineapple

Ingredients

Steps

1. 1 Add a little oil to the sugar and bring to a boil over low heat. Pour in the pineapple and cook until soft. Dish up.

   

2. 2 Pour the cooked pineapple into the mold.

   

3. 3 Crack the eggs into the plate using a whisk large enough to prevent them from dripping.

   

4. 4 Sift in the flour in 2 batches and mix evenly from top to bottom.

   

5. 5 Pour the oil along the silicone plate.

   

6. 6 Mix well from top to bottom.

   

7. 7 Pour the cake batter into the mold and press out any big air bubbles.

   

8. 8 Place in preheated oven at 150 degrees for 50 minutes. Middle and lower layers, upper and lower fire. After baking, take it out and place it upside down on the grill grid.

   

9. 9 Let cool and then unmold.