AuthorSunita ChawlaThis classic pineapple sponge cake makes a fun centrepiece for afternoon tea and brings back many childhood memories.
Sift maida & baking powder. Keep aside.
Beat the butter & sugar till it becomes light and fluffy.
Beat eggs and add pineapple essence together until it becomes more than double in volume.
Fold in maida gradually till all the maida is used. Add milk.
Grease the baking tray and pour the batter in it and place it on the grill rack.
Bake at 180o Centigrade for 30 minutes. Cool on a wire rack and serve.
Ingredients
Directions
Sift maida & baking powder. Keep aside.
Beat the butter & sugar till it becomes light and fluffy.
Beat eggs and add pineapple essence together until it becomes more than double in volume.
Fold in maida gradually till all the maida is used. Add milk.
Grease the baking tray and pour the batter in it and place it on the grill rack.
Bake at 180o Centigrade for 30 minutes. Cool on a wire rack and serve.
