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Pineapple Soufflé Cake

Yields1 Serving

Pineapple Soufflé Cake

 Eggs- 4
 Castor sugar- 1½ cup
 Vanilla essence- 1 tsp
 Maida- 1 cup
 Salt- a pinch
 Pineapple chunks- 1 cup
 Pineapple syrup- to moisten the cake
 Chocolate curls shavings- 1 cup (optional)
 Chocolate sauce- as required
 Crushed Praline - 1 cup (optional)
 Strawberry sauce- as required
 Pineapples whole slices- to garnish
 Red stalked Cherries- to garnish
 Whipped cream 600 gms
 Icing sugar- 4 tbsp

Whisk eggs and castor sugar together until fluffy.


Add vanilla essence and beat well. Fold the mixture into sieved flour and salt.


Put the batter in a greased and flour cake mould


Bake at 200 degree C for about 15 to 20 minutes or until the skewer comes out clean in a preheated oven. Cool it on wire rack.


Beat cream with icing sugar until it thickens.


Cut the cool cake in 2 portions. Soak one portion with pineapple syrup


Mix pineapple chunks in some whipped cream and apply on top


Either sprinkle chocolate curls or crushed praline along with the desired sauce. Cover the second half and soak it again with juice.


Cover the cake completely with whipped cream. Decorate your cake with whipped cream, pine apple slice and stalked cherries as desired.