Eggless Pineapple Sponge Cake Recipe

Ingredients

• 1/2 cup chopped canned pineapple
• 3 tbsp canned pineapple syrup
• 1 1/4 cups maida (plain flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup condensed milk
• 4 tbsp melted butter
• 1 tsp vanilla essence
• melted butter for greasing
• maida (plain flour) for dusting

Steps

1. To make eggless pineapple sponge cake, sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside.
2. 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
3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
4. Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula.
5. Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency.
6. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
7. Bake in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes.
8. The cake is ready when it leaves the sides of the tin and is springy to touch.
9. Keep aside to cool slightly. Once cooled, invert the tin over a rack and tap sharply to unmould the cake.
10. Cut eggless pineapple sponge cake into pieces and serve.