Pineapple Sponge Cake So Tasty

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Pineapple Sponge Cake

"This cake is notable for any event even birthdays and special occasions. This is one in every of my mother's preferred unique occasion desserts."

Ingredients :

1 1/2 cups cake flour
1 teaspoon baking powder
6 eggs
half of teaspoon salt
1 half cups white sugar
1 tablespoon lemon juice
1/2 cup unsweetened pineapple juice
2 cups whipped cream
1 clean pineapple, peeled and cored
12 maraschino cherries

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 levels F (165 levels C).
Sift the cake flour and baking powder together.
Separate the eggs, placed the egg yolks into a huge bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, approximately 2 mins. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture progressively whilst continually beating. Beat best until just blended (approximately 1 half of minutes).
With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/four cup of the white sugar (approximately 50 seconds).
Fold the overwhelmed egg whites into the batter and mix only until mixed. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently reduce via batter going spherical in a circular movement six instances to release any air bubbles.
Bake at 325 ranges F (one hundred sixty five ranges C) for about 1 hour or till golden brown and company to the touch. Invert pan on rack to cool. Once cake is cool loosen facets with a spatula and put off from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Notes :

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