Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
분홍분홍 예쁘죠? 딸기케이크 /How to make Strawberry Cake
안녕하세요.^^
마트에 갔더니.. 사람은 없지만... 딸기는 가득하더군요 ^^;;
그중에 무농약으로 키운 작고 앙증맞은 딸기가 나왔더라구요.
요즘은 과일들이 모두 무시무시하게 큰데.. 딸기까지 정말 너무 커요.
얼마나 좋은 약을 먹인걸까? 하는 생각이 들더라구요.
그래서 언젠가 부터는 작은 딸기만 사먹었어요.
이번에 데려온 아이는 맛도 좋지만 작은 크기라 딸기 케이크 하기에 딱 좋았어요.
그중 예쁘고 잘 빠진 애들만 골라 캐스팅 했답니다.
저는 프레지에 케이크를 정말 좋아해요. 그래서 이미 저의 초기 영상에 보시면 크램디플로마트를 채운 프레지에 영상이 있어요. 그때 만든 케이크와 장식은 거의 똑같아요. 하지만 크림 레시피는 전혀 다르답니다.
제누아즈 만든는 과정은 영상이 너무 길어질것 같아서 생략했지만,
이전영상 중에 레인보우 생크림 케이크 영상에 나온 방법으로 만들었어요. 참고하세요.
이 신선한 딸기로 향좋은 퓨레를 만들었어요. 그것으로 딸기 크림을 만들어 케이크 중간에 넣었구요.
마스카포네와 연유를 넣은 생크림으로 나머지를 채웠답니다.
그리고 딸기가루와 데코스노우를 섞어서 더스팅을 했는데요..맛도 모양도 케이크와 잘 어울려요.
이 케이크는 달지 않게 만들려고 노력했어요.
그리고 키르쉬나 레몬즙은 이 케이크의 Key라고 할 수있어요.
있으신 분은 꼭 넣어보세요.
부드러운 식감에 딸기 향이 코끝에 스치는 너무 맛난 케이크 랍니다. 꼭 만들어 보세요 ^^
영상에 사용한 아크릴 무스틀은 주문 제작 하였어요. 보통은 스테인리스 무스링을 사용하지만
저는 투명 아크릴 파이프를 사용했어요. 만드는 동안 옆면에 과일이 잘 붙었는지
크림이 잘 들어갔는지 훤히 볼수 있어서 편리할 것 같아서 주문을 했답니다.
인터넷 아크릴 쇼핑몰에서 직경160mm,두께 3T,길이 10cm 인 아크릴 파이프를 구매한 후 7cm 높이로 잘라달라고 주문을 했어요.
가격은 7700원에 배송료 포함 대략 1만원 입니다.
보통 무스링보다 많이 비싸지만 만족도는 높아서 앞으로 계속 사용해 보려고 합니다.
아크릴 무스링 관심 있으시면 링크는 여기 입니다.
그리고 제누아즈 시트를 잘라낸 낮은 무스링은 지름이 16cm 입니다. 저는 대치동 정우 공업사에 직접 가서 구매했어요.
재료.
★ 제누아즈 (지름 18cm 팬)
달걀 흰자 95g(특란 크기 3개)
설탕 90g
달걀 노른자 1개
박력분 90g
식용유30g
우유 30g
바닐라 익스트랙트 3g
★ 설탕 시럽 (물과 설탕을 끓인후 식으면 키르쉬를 넣는다)
물 60g
설탕 15g
키르쉬 6g
★ 딸기퓨레
딸기 110g
설탕 33g
레몬즙 10g
★ 딸기크림
달걀 흰자 25g
설탕 25g
딸기퓨레 30g
가루젤라틴 3g + 찬물 15g (판젤라틴도 3g 찬물에 5~10분 불린 후 사용)
마스카포네치즈 90g
생크림 90g
★ 화이트 크림
마스카포네치즈 100g
연유(당함유량 15%) 80g
레몬즙 10g
바닐라 익스트랙트 5g
키르쉬(체리술) 5g
가루젤라틴 5 +찬물 25g (판젤라틴도 5g 찬물에 5~10분 불린 후 사용)
생크림 150g
설탕 15g
Track: 가을, 사랑
Music by 브금대통령
Music provided by 브금대통령
Watch:
--------------------------------------------------------------------
Hello ^^
I really like Fraisier Cake. So, in my fourth video, there is a Fraisier Cake filled with the cream diplomat.
The cake and the decoration I made at that time are almost the same as this cake. But the cream recipe is completely different.
The process of making Genoise was skipped because the film seems to be too long,
You can find 'how to' in my previous video Rainbow Cake. Note, please.
Rainbow Cake is here:
I made puree with these fresh strawberries. Made a strawberry cream with the puree and put it in the middle of the cake.
Filled the rest with fresh cream with mascarpone cheese and condensed milk.
And I mixed the strawberry powder with deco-white and dusted it.
Strawberry dusting and its taste go well with this dessert.
I tried to make this cake not too sweet.
Kirsch or lemon juice is the key to this cake.
It's a very delicious cake with a soft texture and a strawberry aroma. Please try by all means ^^
Usually, you use a stainless steel mousse ring for this type of cake.
I used the acrylic mousse ring in the video.
This is a transparent acrylic pipe. Whenever you stick the fruit to the sides or fill the cream, you can check if it is going well.
I ordered this mousse ring 160mm in diameter, 3mm thick and 100mm high from the Internet Acrylic Shopping Mall.
If you are interested in the acrylic pipe, here is a link from Korea.
You may find it in the acrylic shopping mall in your country also.
And I don't know which country it is from but this Acrylic tube shopping mall has a lot of options as well. It seems you can order what you want.
Another mousse ring, trimmed the Genoise sheet, is 16 cm in diameter.
Ingredients
★ sponge sheet (18cm round pan)
95 g egg whites ( from 3 eggs)
90 g sugar
1 egg yolk
90g cake flour
30g vegetable Oil
30g milk
3g Vanilla Extract
★ sugar syrup (boiled with water and sugar, put kirsch)
60g water
15g sugar
5g Kirsch (cherry Liqueur: )
★ Strawberry Puree
110g strawberry
33g sugar
10g lemon juice
★ Strawberry Cream
25g Egg White
25g sugar
30g Strawberry Puree
3g powdered gelatin + 15g cold water (Or Use 3g of leaf gelatine after soaking in 15g of cold water for 10 minutes)
90g Mascarpone Cheese
90g heavy cream
★ white cream
100g Mascarpone Cheese
80g Condensed milk
10g lemon juice
5g Vanilla Extract
5g Kirsch
5g powdered gelatin + 25g cold water (Or Use 5g of leaf gelatine after soaking in 25g of cold water for 10 minutes)
150g heavy cream
15g sugar
★ Decoration powder
Strawberry powder
Deco-white or Decorsnow (Non-melting icing sugar:
or just Icing sugar
Perfect Chiffon Cake. Foolproof Method. Soft & Airy
Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.
Subscribe:
Chiffon Cake Recipe
6 / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar
8 / 20 cm Cake
- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions
Cake Pan
- 6 or 8 with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)
Method
1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.
Using a non-removable bottom pan:
To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.
To remove cake from non-removable bottom pan:
After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.
Strawberry Shortcake
- Double batch of Sheldo's Favourite Whipped Cream. Recipe here:
- 2 lbs (~900g) strawberries, cored and halved
00:00 Chiffon Cake?
00:41 Welcome
01:13 Foam Cake Intro + What is Chiffon?
01:42 Recipe Starts!
01:54 Make Batter
02:36 Whisking Technique for Less Gluten
02:58 Continue Batter
03:31 Whip Egg Whites
05:24 Add Egg Whites to Batter
06:06 Cake Pan Talk
07:00 Bake Cake
07:48 Post-Bake + Cooling
08:11 Remove Cake from Pan
09:29 Chiffon Cake, So Soft
09:53 Strawberry Shortcake
11:04 Strawberry Shortcake Details
11:43 Outro
How to make a Christmas fruitcake
A fruitcake is the perfect centrepiece to any Christmas feast. The secret to getting a rich taste and moist texture? Make it ahead of time to let the flavours develop! Get started with our best-ever traditional fruitcake (RECIPE BELOW).
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Christmas fruitcake
Serves 20 Prep 30 mins (+ cooling time) Cooking 3¼ hours
1kg dried mixed fruit
440g can crushed pineapple in juice
250g butter, chopped
1¼ cups (275g) dark brown sugar
2 tbs golden syrup
1 cup (250ml) dark rum
½ cup (70g) slivered almonds
¼ cup (30g) chopped walnuts
1 tbs finely grated orange rind
2 tsp mixed spice
4 Coles Australian Free Range Eggs, lightly whisked
1½ cups (225g) plain flour
½ cup (75g) self-raising flour
1. Place fruit, pineapple, butter, sugar, golden syrup and ¾ cup (185ml) of rum in a saucepan over medium heat. Cook, stirring, for 10 mins or until butter melts and sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until the fruit is plump and syrup thickens slightly. Transfer to a heatproof bowl. Set aside for 2 hours or until mixture cools completely.
2. Preheat oven to 150°C. Grease a 20cm (base measurement) round cake pan and line with 3 layers of baking paper, allowing the paper to extend 5cm over the top of the pan.
3. Add the almond, walnut, orange rind and mixed spice to the fruit mixture in the bowl. Stir to combine. Add the egg. Stir to combine. Stir in the combined flour. Spoon into prepared pan and smooth the surface. Tap the pan on a work surface 3 times to settle the mixture.
4. Bake for 3 hours or until a skewer inserted in the centre comes out clean. Remove from oven and brush the top of the cake with the remaining rum. Cover pan tightly with foil and invert cake, still in the pan, onto a clean work surface. Set aside overnight to cool completely.
Serve with: icing sugar
Want more Christmas dessert recipes? Check out our Showstopping desserts playlist which includes:
How to make blackberry and lemon meringue trifle:
How to make a raspberry, strawberry, pistachio & nougat semifreddo:
Best-ever berry cherry pavlova:
How to make gingerbread trifle:
Easy Diabetes Fruit Cake /Healthy Eggless & Sugarless Fruit Cake
Easy Diabetes Fruit Cake/Healthy Eggless & Sugarless Fruit Cake
Ingredients:
• 4 cups mixed fruits
• 1 cup chopped dates
• 100g chopped glazed cherries
• 3 cups self raising flour
• 3 teaspoons of baking soda
• ½ teaspoon mixed spice
• 2 cups water
• 3 tablespoons oil
• 1/3 cup milk
• 1 cup red wine (alcohol part evaporates when cooked)
Method:
1. Put pan on medium heat and put your fruits in (mixed fruits, dates, cherries).
2. Add water and red wine and bring it to a boil.
3. Reduce heat, add your oil and simmer for 3 minutes.
4. Turn your heat off and add baking soda and mix well.
5. Cover and allow to rest for 15 minutes to cool down.
6. Preheat oven at 180 degrees.
7. Spray baking tray with oil and line with baking paper.
8. Add milk and mixed spice to the fruit mix and mix well.
9. Give a quick mix to the self raising flour to get rid of any lumps.
10. Add half the flour to the mixture and mix well.
11. Add the remaining flour and stir to combine.
12. Put in the baking tray and bake for 30 minutes or until a skewer comes out clean.
13. Cool down completely and cut into pieces and put in a sealed container and store in the fridge.
14. Enjoy.
Tips:
• It will last in the fridge for over 2 months
• Perfect for lunches and people with diabetes
• It is good for vegetarians
Eggless Atta Cake With Jaggery | No White Sugar, No Egg, No Butter, No Maida | Whole Wheat Cake
A simple tea cake is all you need to make your bad days good and your good days even better. This eggless atta jaggery cake is the perfect dessert to make for a lazy evening, where you want to cozy up with your cup of tea and your favorite show!
Written Recipe:
My Whole-wheat Chocolate Cake Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Parchment Paper -
5. Jaggery Powder -
6. Baking soda -
7. Vanilla Extract -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients :
2 cups (570gms) yogurt
1 tsp (3gms) baking soda
3 cup (360gms) whole wheat flour
2 tsp (8gms) baking powder
1 + ½ cup (300gms) jaggery
1 cup (240ml) vegetable oil
1 tsp (5ml) vanilla
½ cup (120ml) milk
½ cup (50gms) chopped almonds
Buy my cookbooks here:
1. Bake with Shivesh -
2. Desserts for Every Mood -
Connect with me online:
Instagram -
Facebook -
YouTube -
Pinterest -
Atta jaggery cake, atta jaggery cake recipe, atta cake, healthy cake recipe, whole wheat cake, jaggery cake, healthy cake recipe without sugar, cake without maida, shivesh Bhatia, bake with shivesh, healthy cake for kids, healthy cake to make at home, eggless atta jaggery cake, eggless cakes