Pineapple Gateau

This gateau is made with a fatless sponge, a typical German recipe. The sponge cake is layered with whipped cream. Using an electric mixer we can quickly whip up whole eggs and sugar to a thick and fluffy consistency within minutes. This cake/ gateau needs to be stored in the refrigerator and slices beautifully if made the previous day. The corn flour added to the maida brings down the gluten content which is required for bread, nans etc. Cake flour or self rising flour already has a lower gluten content and some added baking powder. Regular fresh cream/whipping cream or non dairy cream can be used for sandwiching and covering the cake.

Pineapple Gateau

Print Recipe

Servings

8

Servings 8

Pineapple Gateau Print Recipe Servings 8 Servings 8

Ingredients

Ingredients for Sponge Cake

• 1 cup flour (maida)
• 1 tsp baking powder
• 6 eggs
• 3/4 cup granulated sugar
• 1 tsp essence

Ingredients for Icing & Layering

• 1/4 cup cold milk with 1 Tbsp castor sugar
• 400 g fresh cream
• 100 g castor sugar
• 1 small tin pineapple

Servings:

Instructions

1. Line the bottom of the pan/tin with paper. Grease and flour the cake tin. A shallow, wide cake tin, either round or rectangular is suitable for a fatless sponge.
2. Sift the flour with baking powder twice.
3. Beat the eggs with granulated sugar, using an electric hand mixer till thick ( for about 5 to 10 minutes).
4. Fold in the sifted flour and essence.
5. Bake for about 20 minutes in a medium hot oven.
6. Remove cake from tin and cool. Slice into two layers.
7. Place a slice of the cake on the serving plate. Soak with half the sweetened milk.
8. Whip the cream with 100 grams caster sugar with an electric hand mixer till thick.
9. Spread 1/3 the whipped cream on the soaked cake. Cover with the other layer of cake.
10. Soak the second layer of cake with the remaining sweetened milk and spread the remaining cream over the top and sides of the cake. Chill in fridge for 12 hours.
11. Slice the tinned pineapple into thin pieces and decorate the cake after the cream icing is firm.
12. Variations: any tinned or fresh fruit can be used in place of pineapple. If using fresh fruit, sprinkle with castor sugar after slicing.

Recipe Notes

1 cup – 240 ml