Pineapple Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Guide to Making Pineapple Cake

Start by adding 20g of granulated sugar to milk and stir until the sugar is completely dissolved, then add corn oil and continue stirring to mix well.

Sift in the low-gluten flour and cocoa powder, then mix well.

Combine the flour mixture, add egg yolks, and mix well.

Next, add 30g of granulated sugar to egg whites in three additions, beat until stiff peaks form. Add one-third of the egg whites to the egg yolk mixture and fold gently.

Pour the evenly folded egg yolk mixture into the remaining egg whites and fold gently.

Pour the evenly folded cake batter into the mold.

Preheat the oven to 160 degrees Celsius and bake for 50 minutes.

After baking, invert the cake pan and let it cool before removing the cake from the mold.

Cut the pineapple into thin slices, squeeze out the juice, add a small amount of granulated sugar, heat on low heat for a while.

Slice the cake. Spread the pineapple syrup on the cake, repeat three times. Adding pineapple syrup can enhance the flavor of the cake and keep the cake moist.

Add 20g of granulated sugar in three additions to 100g of whipped cream, spread it on the cake layer.

Then spread the second layer of cake.

Repeat the same steps to spread the entire cake, lightly smooth the sides, no need for a perfectly smooth finish, similar to a naked cake.

Add the remaining granulated sugar in three additions to 200g of whipped cream, add a few drops of yellow food coloring before whipping.

Fill a piping bag with the whipped cream and evenly pipe it onto the cake.

Pipe a thicker ring of whipped cream in the center on top for decorating with pineapple leaves.

Finally, place the pineapple leaves for a more realistic look.