This light and fluffy Pineapple Sponge Cake is a vintage dessert that is perfect for Easter, Mother’s Day, or any other spring or summer occasion! If you love vintage dessert recipes, be sure not to miss my Vintage Cherry Chip Layer Cake, Frog Eye Salad, or my Best Red Velvet Cake!
Pineapple Sponge Cake
This delightful pineapple sponge cake (also sometimes known as a foam cake) is a throwback recipe that deserves revisiting. It’s so fun to make and eat with its light, spongy texture and bright, sweet flavor. Foam cakes are in the same wheelhouse as chiffon cakes or angel food cakes, which are all primarily leavened with stiffly beaten egg whites, although there are subtle differences to each recipe and nowadays we often add a little baking powder just to give it that little extra bit of lift. This cake was a hit with the kiddos who liked the different texture from the other types of cake I typically make.
What is a Sponge Cake?
A sponge cake is similar to angel food cake, although sponge cake uses the egg yolks, instead of just the egg whites. But there is not butter, oil, or other fat included in the recipe, and the cake is mostly leavened by beating egg whites to create volume and lift. Sponge cake is often finished with just some fresh fruit and whipped cream, but in this case we’re using an easy pineapple frosting to really amp up the tropical flavor of this dessert.
How to Make Pineapple Sponge Cake
Tips for Making Pineapple Sponge Cake
Don’t grease the tube pan. It might seem counter-intuitive to pour cake batter into an ungreased pan, but this lovely cake needs to be able to hold onto the sides of the pan in order to rise best. But using a tube pan with a removable bottom makes it so that it’s no problem to release the cake after baking. Be careful not to overmix the batter when adding the flour. If you mix the batter too vigorously, it can cause the egg whites to deflate and the cake won’t rise as well. The pineapple flavor is mild since it comes only from the pineapple juice in the cake batter and the frosting. If you want an even bigger burst of pineapple flavor, I recommend serving this with a wedge of fresh pineapple to enjoy with bites of cake. It also makes a beautiful presentation.If you want to make this cake in advance, it freezes well unfrosted for up to 2 months. Thaw and frost before serving.
The FULL RECIPE is on my partner Imperial Sugar’s site, so be sure to head over so you can make lovely, light and airy confection ASAP! Each month we collaborate to bring a great recipe to you using their wonderful products, and you can see all of them over on their site!
More Cake Recipes You Have to Try!
The BEST Homemade German Chocolate CakeNo-Bake Chocolate Eclair CakeHomemade Funfetti CakeSour Cream Pound CakeYellow Cake with Chocolate FrostingSan Jose Burnt Almond CakeDevil’s Food Chocolate Cake with Chocolate Buttercream FrostingAunt Becky’s Black Forest Cake
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