Name: Pineapple Sponge
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 4 egg; 3/4 cup sugar; 3/4 cup cornflour; 2 tsp cream of tartar; 1 tsp bicarbonate of soda; 425 g pineapple juice; 425 g (crushed) canned pineapple; 3 tbs custard powder; 2 tbs sugar; 3 tbs cornflour

by schembrim Last updated on 02/05/2021

A twist on the traditional sponge. - schembrim

Ingredients

Sponge

4 egg
3/4 cup sugar
3/4 cup cornflour
2 tsp cream of tartar
1 tsp bicarbonate of soda

Filling

425 g pineapple juice
425 g (crushed) canned pineapple
3 tbs custard powder
2 tbs sugar
3 tbs cornflour

Method

Step 1

Beat egg whites until stiff peaks form. Add sugar.
Step 2

Beat in egg yolks one at a time.
Step 3

Sift the cornflour, cream of tartar, bicarbonate of soda three times.
Step 4

Gently fold it into the egg mixture.
Step 5

Spray a sponge tin with oil then line bottom and sides with grease proof paper.
Step 6

Pour mixture into prepared tin and bake at 170C or 160C fan forced for 20 minutes. Check after 15 minutes.
Step 7

Filling: Mix together custard powder and a little pineapple juice to make a thin paste.
Step 8

Pour pineapple juice in saucepan and simmer.
Step 9

When nearly boiling, add the custard paste and mix well. As it thickens add in the crushed pineapple.
Step 10

If needed add some cornflour and water to thicken.
Step 11

Cool and spread in the middle of the sponge with thickened cream.