Sponge cake with pineapple

With Pineapple!

In the winter, pineapple is good when no other kind of fruit is, and this sponge cake makes it into a delicious dessert!

How to make sponge cake:

Preheat oven to 350. Put the springform pan together, or use a cake pan, and grease the pan. Separate 6 eggs and mix the yolks together in a medium size ceramic bowl until light yellow. Add 1/2 cup sugar and mix more. Add a teaspoon of vanilla and/or a teaspoon of lemon zest, and mix again. Add a cup of flour and mix. Beat the egg whites, adding 1/4 cup sugar, and add them gently. Melt 1/3 stick of butter in the microwave and pour it down the side of the bowl and mix it in just gently. That’s it – pour it into the springform and bake about 25 minutes. Try not to peek, or the sponge cake won’t be as light.

Serve either hot or cooled, with chunks of fresh pineapple over and around it.

Vegetarian or vegan

Just naturally vegetarian! Enjoy! But not vegan, because of the eggs!

Can I keep this for later?

Yes, but it won’t be as good the next day – it gets a little chewy.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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