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Pineapple Sponge Cake

This light and fluffy Pineapple Sponge Cake is a vintage dessert that is perfect for Easter, Mother's Day, or any other spring or summer occasion!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 335 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 1 1/2 cups (212g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar divided
  • 1 teaspoon baking powder
  • 6 large eggs separated
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup pineapple juice
Frosting
  • 3 Tablespoons salted butter softened
  • 1 Tablespoon lemon zest
  • 3 cups (360g) powdered sugar
  • 1 Tablespoon lemon juice
  • 3 Tablespoons pineapple juice
  • Pinch of salt

Instructions

    Cup of Yum
  1. Preheat the oven to 300°F.
  2. In a medium bowl, whisk together flour, 1 cup of sugar, and baking powder. Set aside.
  3. In a separate bowl, beat egg whites until they are white and foamy. Gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form. Set aside.
  4. In a large bowl, whisk egg yolks with lemon juice and pineapple juice.
  5. Add 1/4 of the flour mixture to the egg yolks, stirring gently just until combined. Add in another 1/4 of the flour mixture.
  6. Gently fold in stiff egg whites using a rubber spatula, using as few strokes as possible.
  7. Add remaining flour mixture, folding it in until everything is just combined using as few strokes as possible so as not to deflate egg whites. Transfer the batter into a clean, ungreased tube pan. Run a knife through batter to remove air bubbles.
  8. Bake for 60 minutes until done. Cake can be tested with a toothpick to see if it comes out clean.
  9. Immediately invert the pan over a cooling rack or cake plate, but do not attempt to remove the tube pan until the cake has cooled completely. While the cake cools, make pineapple frosting.
  10. For frosting, beat softened butter and lemon zest in a bowl using a mixer until light and creamy.
  11. Add powdered sugar gradually, mixing on low speed until combined.
  12. Mix in lemon juice, pineapple juice, and salt, beating for 3 minutes until frosting is light and fluffy.
  13. Spread over cooled cake, then slice and serve.

Nutrition Information

Calories 335kcal (17%) Carbohydrates 69g (23%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 89mg (30%) Sodium 91mg (4%) Potassium 70mg (2%) Fiber 1g (4%) Sugar 56g (112%) Vitamin A 208IU (4%) Vitamin C 3mg (3%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 335

% Daily Value*

Calories 335kcal 17%
Carbohydrates 69g 23%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 89mg 30%
Sodium 91mg 4%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 56g 112%
Vitamin A 208IU 4%
Vitamin C 3mg 3%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.