Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
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Chocolate Fruit & Nut Cake | Christmas Plum Cake Recipe with Eggless Option
My Christmas is absolutely incomplete if I don't make lots of gorgeous desserts in my kitchen and enjoy them with friends and family! This Chocolate Fruit and Nut Cake is a chocolatey rendition of the Eggless Plum Cake I made last year that you guys loved so much. And I hope you give this recipe equal amounts of love and recreate it in your kitchens this Christmas!
Written Recipe -
Ingredients -
For the cake
1 + ¼ (150g) cup maida
¼ cup (25g) cocoa powder
1 teaspoon (5g) baking powder
½ teaspoon (2.5g) baking soda
¼ teaspoon (2g) cinnamon
⅛ teaspoon (1g) ginger
⅛ teaspoon (1g) clove
⅛ teaspoon (1g) grated nutmeg
1 teaspoon (5g) orange zest
½ cup (110ml) vegetable oil
¾ cup (150g) brown sugar
4 eggs
1 teaspoon (5g) vanilla extract
For soak
⅓ cup (80ml) orange juice
⅓ cup (75ml) water
1 tablespoon (7ml) lemon juice
¼ cup (40g) raisins
¼ cup (48g) dried apricots
⅛ cup (20g) dried cranberries
1 cup (240g) tutti frutti
⅛ cup (21g) prunes
For folding
¼ cup (35g) almonds
¼ cup (35g) cashews
¼ cup (28g) walnuts
Eggless Plum Cake Recipe -
Product links -
1) Brown Sugar:
2) Cocoa powder:
3) Coffee:
4) Induction stove:
5) Oven:
6) Icing Sugar:
4) Mixing bowl:
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[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake
조꽁드의 베이킹클래스 바로가기 :
제누아즈는 이탈리안 스폰지케이크를 부르는 말 이지요. 화학적인 팽창제 없이 반죽에 달걀 거품을 형성하여 부풀도록 하는 것인데요.
전란을 한꺼번에 중탕하여 거품을 내는 방법과 노른자와 흰자를 따로 거품내는 방법 그리고 흰자만 머랭을 내고 노른자를 섞는 방법이있습니다.
이 영상은 마지막 방법을 이용한 바닐라 스폰지 케이크 만드는 법을 보여드리고있습니다.
어쩌면 전란을 중탕하여 거품내서 만드는 방법 보다 좀 덜 번거롭고 볼륨은 쉽게 올릴수 있는 좋은 방법이라고 할수 있습니다.
또 상대적으로 덜 가라앉고 기공이 촘촘해서 탄력이 더 있는 장점이 있어요.
생크림 케이크 시트용으로 적합 합니다.
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여러분의 구독과 좋아요 감사합니다 ~^^
앞으로도 좋은 영상 만들어 가겠습니다.
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높은 1호 원형팬 (지름15X높이7)
흰자 3(90~95g)
설탕 90g
노른자 3(50~55g)
박력분 90g
소금 1g
식용유 22g
우유30g
바닐라액 3g (생략가능)
150도에서 40분 굽기
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Music
That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chris Zabriskie is licensed under a Creative Commons Attribution license (
Source:
Artist:
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Notice !
For about translating to other languages...
I am sorry but I don't know every language except English.
Even my English is not fluent so that translating the descriptions in English takes time.
For other languages? it is too much load for me.
If you really want me to do... I wish I could...
But I can't even read other languages so I do not know the translated recipe is right or not.
If I give you the wrong information you may get confused on that.
I am very thankful for you guys but it is hard work.
Please let me spend my time to make more good recipe videos.
Could you do that yourself by the Google translation tool?
You may understand the English so your translating skill to your language will be better. You would translate first. when if you need more information you ask me again. I can help you then.
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Thank you.
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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes
FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
???? Get the printable recipe from my blog!:
Check out this video to learn how to make a biscuit sponge:
WATCH OTHER TUTORIALS!:
[How to Make an AMAZING Chocolate Lava Cake at Home]
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
Let's connect!
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MUSIC:
Music by Ice Cream Cult - Snow Day! (Feat. Joey Boone) -
Music by Naomi - Clouds -
#genoise #spongecake #geoisecake #genoisecakerecipe
Bakery Style Tutti Frutti Cake | Eggless Tutti Frutti Cake Easy Recipe
If you're the 80s or 90s Indian kid, you'd be familiar with these OG bakeries in every street of India which have beautiful dry cakes stacked on the shelves! I've grown up eating these cakes and one of my absolute favorites is tutti frutti cake! So let's get into the recipe.
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Written recipe -
Ingredients -
2 + ½ cups (300g) all-purpose flour
2 teaspoon (8g) baking powder
1 teaspoon (4g) baking soda
1 cup (226g) melted butter
6 tablespoons (48g) caster sugar
1 cup (306ml) condensed milk
1 teaspoon (2.5ml) Sprig Natural Vanilla Extract
1 cup (240ml) warm milk
1 cup (240g) tutti frutti
¼ cup (35g) almonds
¼ cup (35g) cashews
Product links:
1) Mixing bowls:
2) Oven:
3) Hafelle blender:
4) Parchment paper -
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eggless tutti frutti cake, how to make tutti frutti cake at home, eggless cake recipe, how to make eggless cake at home, shivesh bhatia, bake with shivesh eggless recipes, tea cake recipe, eggless tea cakes, bakery style tutti frutti cake recipe
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
Ingredients:
for coffee caramel :
1/2 cup of sugar (100g)
1/4 cup of water (60ml)
1 tsp of instant coffee
for flan:
2 eggs
1 egg yolk
1 tbsp of instant coffee
1 tbsp of warm water
1 can of condensed milk (397g)
fil the same can with milk (290 ml)
1/2 tbsp of liquid vanilla
enjoy it !
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