Reviewed: Jul. 10, 2009

Lovely twist for a spong cake. For those that had difficulty getting out of the pan here are a few tips: make sure that pan is absolutely grease free and do not try to remove until cold. Hope this works for you.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 18, 2009

This turned out very good. Nice and light. I added crushed pineapple to the bottom of the pan before adding the batter. This kept the cake from sticking to the top and made it easier to remove.

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momofapeanut

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Reviewed: Oct. 18, 2006

I didn't like this cake, taste wise or the method...I think the pan needs to be greased. Mine came apart trying to get it out of the pan. The taste was a bit like a store-bought sponge cake. We put fresh pineapple, whipped cream, and cherries on it and it was better.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 5, 2006

This recipe baked up sooooo light and fluffy, and I had no trouble taking it out of the pan. However, it was too sweet for my taste, and I can't quite taste the pineapple. It tasted like a sweet regular sponge cake. Next time I would use 1 cup of sugar, and added more pineapple juice. 5 star for texture and 4 stars for taste.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Aug. 26, 2005

it is delicious. but what i did, was when i got the cake out of the oven and waited for it to cool down, i soaked it briefly (5 mins) in pineapple juice. it was delicious. YUUMMMMMMY!

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