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Marisela Mireles
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Recipe of Triple Sponge Pineapple Cake
Recipe

Triple Sponge Pineapple Cake

25 mins
40 mins
Low
21
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Surprise your guests with this fluffy cake that you will love, you will want to do more than once!
Learn more about Marisela Mireles

Ingredients

30 portions
  • 18 eggs
  • 3 cups flour
  • 3 cups sugar
  • 3 teaspoons baking soda
  • 3 lemons, , its juice
  • 500 milliliters sour cream
  • 1 can Pineapple in syrup, , chips
  • 50 grams sugar
  • 1 liter pineapple juice

Preparation

Preheated oven at 300 ° C for 10 minutes.
Separate the whites from the eggs and beat them to the point of nougat or forming peaks (Reserve) Beat the egg yolks until they have a consistency of ribbon; Incorporates sugar, flour, baking powder and lemon juice. Beat for 7 minutes. The secret to sponge this delicious cake is that you will incorporate manually and enveloping with the help of a spatula or wooden spoon, the previous mixture with the whites that we had already beaten.
Bake in a refractory to NOT demold at 170 ° C for 40 minutes, remove from oven and chop with a toothpick or fork, bathe the cake with pineapple juice. Let it cool.
Beat the cream at high speed with the sugar, until it forms peaks. Cover with the cake and decorate with the pineapple.
Refrigerate before serving !!! You'll love it!!

TIPS

So that the egg whites remain super hard and special for this delicious Sponge Cake, there are special beaters for it. And Kitchen Aid blenders have them all and make cooking easier.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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