Monday, January 21, 2013

Almond Praline and Pineapple Sponge Cake

Sponge cake: 

1. Cake flour, sifted and measured - 1 cup (You could also use all purpose flour, but cake flour gives a better texture)
2. Sugar - 3/4 cup
3. Eggs, whites and yolks separated and at room temperature- 6 
4. Distilled white vinegar - 1 tsp 
5. Vanilla extract - 1 tsp
6. Baking powder - 1 tsp


1. Preheat oven to 350 degree Fahrenheit.  
2. Add the 3/4 cup sugar to the egg yolks and beat on medium to high for 3-5 minutes or until thick ribbons are formed and keep aside. 
3. Add the vanilla extract. Fold into the mixture and keep aside. 
4. Beat the egg whites on medium to high adding vinegar until stiff white peaks are formed. This would take another 3-5 minutes. 
5. Add the baking powder into the flour mixture and mix well. 
6. Add the cake flour mix, one thirds at a time to the egg yolk mixture and fold in gently until completely incorporated. 
7. Fold in the egg whites into the flour mixture slowly. Pour the mixture into a baking dish. 
8. Transfer to the oven immediately and bake for up to 25-30 minutes or until a tooth pick inserted comes out clean. 
9. The outer layer of the cake should be spongy and light brown. 
10. Let the cake cool for an hour. 

Almond Praline: 

1. Silvered almonds - 1 cup
2. Brown sugar - 1/2 cup


1. Heat sugar in a heavy bottomed pan with 3 tbsp of water. 
2. Once the sugar begins to caramelize, add the almonds and mix well. 
3. Let the almonds brown for about a minute, and then transfer to a sheet of parchment paper. Let them cool. Keep aside. 

Vanilla whip cream frosting: 

1. Heavy whip cream - 2 cups
2. Powdered sugar - 1/2 cup
3. Vanilla extract - 1 tsp


1. Make sure the whip cream and the blades are chilled before beating. 
2. Add the whip cream, sugar and vanilla to a large bowl and beat until thick ribbons are formed. 

Assembling the cake: 

1. Canned pineapple in juice - 1 tin (Chop the pineapple into small pieces and save the juice)
2. Sponge cake
3. Almond praline 


1. Cut the sponge cake carefully into 2 halves using a serrated knife. 
2. Pour the pineapple juice over the 2 cake halves until they are moist enough. 
3. Add a big scoop of whip cream over one half of the cake and spread evenly. 
4. Add some of the chopped pineapple pieces and praline on top. 
5. Place the 2nd cake layer on top of it. 
6. Cover the whole cake with whip cream frosting using a spatula. 
7. Refrigerate for 4-5 hours before use. 

Enjoy! :D 

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