Eggless Pineapple Pastry Recipe

Pineapple pastry is a soft and moist spongy cake layered with whipped cream and tinned pineapple pieces. Here, a sponge cake is prepared in advance using maida ( all purpose flour ), sugar and other basic ingredients. Baking a cake and then whipping the cream to a required consistency, all depends on practice.

How To Prepare Eggless Pineapple Pastry.

The time required to prepare this eggless pastry is around 1 hour.

Ingredients For Eggless Pineapple Pastry.

All purpose flour ( maida ) - 3 cups.

Sugar - 8 tbsp.

Baking powder - 3 tsp.

Baking soda - 2 tsp.

Cornflour - 6 tbsp.

MilkMaid - 1 cup.

Water - 3 tbsp.

Butter - 200 gms

Vanilla essence - 1 tsp.

Sugar syrup - 4 tbsp

Salt - A pinch.

Lemon Juice - 1 / 2 tsp

For whipping

Whipping cream - 1 / 2 cup.

Icing sugar - 5 tbsp.

Vanilla essence - 1 tsp.

Tinned pineapple - Any number of pieces for decorating.

Method To Bake The Eggless Pineapple Pastry.

Preheat the microwave oven at 180 degrees for 10 minutes.

Sieve maida, baking soda, baking powder, salt and cornflour twice.

Take a big mixing bowl.

Add sugar, melted butter, milkmaid, vanilla essence, water and mix it well till the sugar melts.

Now slowly fold in the dry ingredients like maida, baking powder, baking soda, cornflour and salt and mix it in cut and fold method.

Finally add lemon juice and mix it.

Bake in a preheated oven for around 45 minutes.

Remove the cake from the oven when it completely cools.

Demould the cake.

Now place the cake on the cake stand or a wooden plate.

Slice the cake exactly at the centre of the cake in a horizontal mode. Keep it aside.

Place the whipping bowl and the blades in the fridge for around 30 minutes before the process of whipping.

Now take a big bowl filled with ice cubes.

Place the bowl which was kept in the fridge, within the bowl filled with ice.

Add whipping cream to bowl and beat it with an electric beater for around 10 minutes at high speed.

Add sugar, and vanilla essence and continue to beat until stiff snow peaks are formed.

Place the whipping cream in the refrigerator for around 15 minutes.

Now your stiff whipping cream is ready.

Separate the sugar syrup from the tinned pineapple pieces and place it in a bowl.

Brush one half of the cake with the pineapple juice or the sugar syrup completely till it turns moist.

Now spread the whipping cream evenly all over the cake.

Place the other half of the cake over the layered cake slice.

Spread the whipping cream on the top of the cake and concentrate to spread it on the sides of the cake also.

Decorate with chopped tinned pineapple pieces all over the cake.

Your moist and spongy pineapple pastry is read to be served !!!!!!.

Kitchen Masti Points

Insert a toothpick into the pastry to ensure if it is fully baked. If the cake batter does not stick to that toothpick it means that the cake is fully baked.
Do not over whip the cream since over whipping might lead to the formation of butter.
You can use either sugar syrup or pineapple syrup to moisten the cake.
Since this pastry is very perishable you have to consume it within two days.
Omit sugar while whipping if your whipping cream already contains sugar.