Pineapple Glazed Sponge Cake

Oxmoor House
12 servings.


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1 1/4 cups sugar, divided
1 cup sifted cake flour
4 egg yolks
1/2 teaspoon coconut extract
10 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Vegetable cooking spray
1 1/4 cups sifted powdered sugar
2 tablespoons unsweetened pineapple juice


Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale. Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.

Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.

Coat the bottom of a 10-inch tube pan with cooking spray. Pour batter into prepared pan, spreading evenly. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Place cake on a serving plate.

Combine powdered sugar and pineapple juice in a small bowl, stirring until smooth. Drizzle over cooled cake.

Created date

August 2009

Nutritional Information

Calories 199
Caloriesfromfat 9 %
Fat 1.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.5 g
Carbohydrate 41.2 g
Fiber 0.0 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 161 mg
Calcium 0.0 mg