Check out this recipe of Pineapple Sponge Cake!

Ingredients                        Qty

Canned pineapple               1 cup

Pineapple syrup                  4 tbsp

Plain flour                            2 cups

Baking powder                     1 ½ tsp

Baking soda                          ½ tsp

Condensed milk                    3/4th cup

Melted butter                         4 -5 tbsp

Vanilla essence                       1 tsp


  • Sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside.
  • Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour.
  •  Shake and remove the excess flour.  Keep aside
  • Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
  • Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula.
  • Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency.
  • Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
  • Bake in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes.
  • The cake is ready when it leaves the sides of the tin and is springy to touch.
  • Keep aside to cool slightly.
  • Once cooled, invert the tin over a rack and tap sharply to unmold the cake.
  • Cut into pieces and serve.

- Alekhya Reddy

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