Pineapple Sponge Cake with Cream

Ingredients

• ORANGE SPONGE
• 3 eggs
• 1 pinch salt
• 80 g sugar
• 20 ml vegetable oil
• Finely grated zest of 1 orange
• Juice of 1 orange
• 100 g plain flour
• 1 tsp baking powder
• PINEAPPLE CREAM
• 200 g canned pineapple, drained
• 2 egg yolks
• 1 tsp vanilla sugar
• 30 g cornflour
• Juice of 1 lemon
• 80 g condensed milk
• 100 ml double cream
• Icing sugar, for decorating

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line a cake tin.
3. Whisk the eggs, salt and sugar until pale and airy.
4. Add the vegetable oil, orange zest and orange juice.
5. Fold in the flour and baking powder.
6. Transfer the batter to the prepared tin.
7. Bake for 20–25 minutes.
8. Leave the sponge to cool completely.
9. Drain and finely chop the pineapple.
10. Whisk the egg yolks, vanilla sugar and cornflour.
11. Add a little pineapple juice or water if needed to loosen the mixture.
12. Cook over medium-low heat, stirring constantly, until thickened.
13. Add the chopped pineapple and lemon juice.
14. Leave the pineapple custard to cool.
15. Whip the condensed milk until thickened.
16. Whip the double cream separately.
17. Fold the whipped cream into the condensed milk.
18. Fold in the cooled pineapple custard.
19. Slice the sponge horizontally.
20. Fill the sponge with the pineapple cream.
21. Dust with icing sugar.
22. Refrigerate for at least 30 minutes before serving.