Description
A light and airy cake made with fluffy sponge layers soaked in pineapple juice, filled with sweet whipped cream, and topped with golden crumbs and pineapple pieces. This Pineapple Mimosa Cake is the perfect balance of fruity, creamy, and soft textures — a refreshing dessert for any occasion.
Ingredients
Scale
- 6 large eggs
- 180 grams granulated sugar
- 180 grams all-purpose flour
- 1 teaspoon baking powder
- 1 can (approx. 400 grams) canned pineapple in juice
- 500 ml heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and grease lightly.
- Beat eggs and sugar for 8–10 minutes until pale and tripled in volume. Gently fold in sifted flour and baking powder.
- Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
- Drain pineapple and reserve the juice. Chop the pineapple into small pieces.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Slice cooled cake into three layers. Reserve the top layer for crumbs.
- Layer the bottom and middle layers with pineapple juice, whipped cream, and pineapple bits.
- Crumble the top sponge layer and use it to coat the outside of the frosted cake.
- Chill for at least 2 hours before serving.
Notes
- Use room temperature eggs for better sponge rise.
- Chill the whipped cream before use for stable peaks.
- The cake is best served chilled.
- You can bake the sponge a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: pineapple mimosa cake, mimosa cake, pineapple cake, Italian dessert, sponge cake