This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.

Carol

Recipe Summary

Servings:
14
Yield:
1 -10 inch tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Sift the cake flour and baking powder together.

  • Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

  • With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

  • Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.

  • Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Nutrition Facts

220 calories; protein 4.5g 9% DV; carbohydrates 42.1g 14% DV; fat 4.2g 7% DV; cholesterol 86.2mg 29% DV; sodium 159.9mg 6% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2005
it is delicious. but what i did was when i got the cake out of the oven and waited for it to cool down i soaked it briefly (5 mins) in pineapple juice. it was delicious. YUUMMMMMMY! Read More
(14)

Most helpful critical review

Rating: 3 stars
10/18/2006
I didn't like this cake taste wise or the method...I think the pan needs to be greased. Mine came apart trying to get it out of the pan. The taste was a bit like a store-bought sponge cake. We put fresh pineapple whipped cream and cherries on it and it was better. Read More
(17)
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/18/2006
I didn't like this cake taste wise or the method...I think the pan needs to be greased. Mine came apart trying to get it out of the pan. The taste was a bit like a store-bought sponge cake. We put fresh pineapple whipped cream and cherries on it and it was better. Read More
(17)
Rating: 5 stars
08/26/2005
it is delicious. but what i did was when i got the cake out of the oven and waited for it to cool down i soaked it briefly (5 mins) in pineapple juice. it was delicious. YUUMMMMMMY! Read More
(14)
Rating: 5 stars
07/05/2006
This recipe baked up sooooo light and fluffy and I had no trouble taking it out of the pan. However it was too sweet for my taste and I can't quite taste the pineapple. It tasted like a sweet regular sponge cake. Next time I would use 1 cup of sugar and added more pineapple juice. 5 star for texture and 4 stars for taste. Read More
(12)
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Rating: 5 stars
03/20/2009
This turned out very good. Nice and light. I added crushed pineapple to the bottom of the pan before adding the batter. This kept the cake from sticking to the top and made it easier to remove. Read More
(11)
Rating: 5 stars
07/10/2009
Lovely twist for a spong cake. For those that had difficulty getting out of the pan here are a few tips: make sure that pan is absolutely grease free and do not try to remove until cold. Hope this works for you. Read More
(7)
Rating: 3 stars
02/20/2012
I folded about 1-1/3 cup of drained crushed pineapple from a can along with the eggwhites into the batter used lemon extract instead of the juice and halved the amount of pineapple juice which was some of the juice from the can. Turned out exactly as a spongecake should. Don't be afraid of greasing the pan if your pan isn't brand new chances are it might stick because the non-stick coating isn't intact. Garnished with a little double cream cheese frosting and maraschino cherries as suggested made a lovely tea time cake. Read More
(3)
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Rating: 4 stars
01/01/2012
It was very yummy. I would make it again. Read More
(3)
Rating: 2 stars
08/18/2010
I agree with first poster it does fall apart it turns out very crumbly... not very presentable. Taste was indeed good... Read More
(3)
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