Pineapple Sponge Cake Recipe -
Pineapple Sponge Cake Recipe

Pineapple Sponge Cake

Recipe by  

"This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube cake Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift the cake flour and baking powder together.
  3. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
  4. With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
  5. Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
  6. Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.


11 Ratings

Jul 05, 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.

Mar 20, 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.

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.

Feb 20, 2012

I folded about 1-1/3 cup of drained crushed pineapple from a can along with the eggwhites into the batter, used lemon extract instead of the juice, and halved the amount of pineapple juice which was some of the juice from the can. Turned out exactly as a spongecake should. Don't be afraid of greasing the pan, if your pan isn't brand new chances are it might stick because the non-stick coating isn't intact. Garnished with a little double cream cheese frosting and maraschino cherries as suggested, made a lovely tea time cake.

Jan 01, 2012

It was very yummy. I would make it again.

Aug 18, 2010

I agree with first poster it does fall apart, it turns out very crumbly... not very presentable. Taste was indeed good...


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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