Updated: Jan 17, 2021
Soft and airy cake without eggs and butter is a big question in front of everyone. This cake is for those who don't like a vanilla sponge cake but want to eat pineapple cake. Isn't this a big riddle pineapple cake without eggs and vanilla sponge?
In this recipe, I am going to make a white chocolate sponge cake loaded with fresh pineapples. Ingredients to make sponge- 1.melted white chocolate- 1/4 th cup/50ml 2.milkmaid-1/2 cup/100ml 3.curd-1/2 cup 4.All purpose flour/maida-1&1/2 cup 5.baking soda-1/4 +1/8th teaspoon 6.baking powder-1 tsp 7.milk(chilled)-1/2 cup/100ml 8.refined oil-5 tablespoon 9.vinegar(room temperature)-1 teaspoon For frosting- Whipped cream-1 cup. Freshly chopped pineapples-1 cup Pineapple crown-1 Recipe- 1.Take 1/4 th cup of white melted chocolate(compound) and add 100 ml of milkmaid and curd in it. 2.Take 1+1/2 cup maida and sieve. 3.Add 1/4th+1/8 th tsp baking soda and 1 tsp baking soda. Sieve the dry ingredients. 4.Add 100 ml of chilled milk. 5.Add 5 tbsp refined oil and 1 tsp vinegar. 6.Stir well and transfer the batter into a cake tin lined with butter paper and greased with butter. 7.As we are making a cake without an oven so preheat Kadai by adding salt and a stand for 10 minutes. 8.Place the cake tin and let it bake for 40 minutes on medium flame. 9.Unmould the cake and divide it into two equal halves . 10.Apply whipped cream between two layers and coat the entire cake with cream and fresh pineapple pieces. 11.Place pineapple crown on the top layer.
12.Refrigerate for 2 hrs and it is ready to serve!!
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Recipe by Vanshi Thakkar (Cook Talks )