The recipe of Eggless pineapple cake with icing and chocolate
Ingredients of eggless pineapple cake are as followsFor sponge cake: Dry ingredients• 1 cup flour • ¼ cup powdered sugar • ¼ teaspoon baking soda • ½ teaspoon baking powder • Pinch of salt Wet ingredients• ¼ cup butter • 3 tablespoon water • 550 to 600 ml whipping cream for icing • 5 to 6 tablespoon powder sugar • If wanted then vanilla is used • ¼ cup chopped finely canned and filling pineapple slices • ½ cup syrup from tin • 75 ml chocolate melted for lacing purposes • 5 slices of pineapple Procedure for pineapple cake egglessAddition of salt to cooker without whistle. Keep rack, heat and cover in low temperature. Take bowl, add in room flame and beat butter after adding the butter. Add cream and sugar till fluffy and light. This takes time duration of 2 to 3 minutes. Then add condensed milk. Then do whisking for good 5 minutes. Take sieve and sift baking soda, baking powder and flour. Then flour has its addition to wet ingredients by usage of spoon or spatula. Water is tipped in. Cake batter is made creamy and thick. Butter is applied to cake tin of 6 inch in accordance to required height or same diameter aluminium or steel container. Butter papers for perfect and smooth cake at bottom are added and again apply butter to it. Add to cake tin the batter, and then do twice taping of it. Tin is kept in cooker that is preheated. Cover and keep it in low temperature. Then bake for 30 minutes. Then check with toothpick after 25 minutes. If there is clean coming out of toothpick then we get to know that cake has become ready, else bake it again for 5 more minutes. After baking of cake bring it out and allow for cooling for 10 minutes. Sides are loosened with knife, then cake is transferred into platter and then into rack of cooling. Sponge cake has been prepared. Icing should be done by making sure that there is chilling of cream. Add cream chilled to bowl and then till soft peaks whisk it. Add sugar and then beat till stiff peaks. Then refrigerate it till usage factor is attained. Therefore cream whipped is prepared. Then assemble it. Then you should take 3 to 5 bowls and then platter is kept over it. If not this then use turn table. Cake is cut into horizontal 3 layers by table turning. Transfer to plate the
layers. Turn table is touched with cream for ensuring decoration safely thereby adding sponge bottom layer to it. In the eggless pineapple cake, 4 tablespoons of syrup and good half inch cream layer is spread. Then pineapple chopped is spread in middle of syrup, cream, pineapple and in middle layer. In final layer, it is kept upside down. Then syrup is spread. Big dollop of cream stiff is taken and spread on sides and top thereby making it smooth. Instead do crumb coat if crumbs are available. Pineapple cake eggless is kept in refrigerator for 10 minutes. This enables easy transferring to base of service. Then transfer cake to base of cake by usage of knife palette. You should be careful. Chocolate is melted in bowl, then transfer to bag of piping. Cut butter paper according to cake circumference size. Make designs as desired in sheet. Dry for 5 minutes, and then cake stick is done.