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Pineapple Sponge

March 8, 2015

Perfect Texture

This is one of my best sponges to date.  The texture of the bake was spot on despite the juicy texture of the pineapple and its natural juices.  The flavours were really beautiful, this is a bit more livelier than your average sponge.

This recipe was taken from The Dairy Book of Family Cookery (Ebury Press, 1983).

Pineapple Sponge


175g butter, 175g caster sugar, 3 eggs (beaten), 175g self – raising flour, Pineapple rings including 30ml of the juice.

Pineapple Sponge 2


1. Beat the butter and sugar until creamy.
2. Beat in the eggs.
3. Sift in the flour and add the juice to loosen the sponge.
4. Prepare a sandwich tin and pour in the batter.
5. Bake in the oven at 180 degrees C for 20 minutes.
6. Place the pineapple on the cake and leave in the oven to rest for a few minutes.
7. Remove from the oven and leave to cool slightly before serving.


From → Baking, Desserts

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