Pineapple Cake │Pineapple Sponge Cake│Super Moist Pineapple Cake

Pineapple Cake │Fruit Cake│How to make pineapple cake Enjoy The Taste ! INGREDIENTS, fresh pineapple/canned pineapple- 75g blend & make a pineapple paste -50g eggs medium size - 03/55g each lemon juice/vinegar -1/4 tsp for egg white beaten sugar - 50g/(1/4 cup) cooking oil/veg oil/ melted butter - 40ml/(1/4 cup) pineapple essence - 1/4 tsp(optional) yellow food color - 1/4 tsp(optional salt-1/4 tsp cake/all purpose flour/maida - 60g(1/2 cup) baking powder - 1/2 tsp Bake at 160°c for 30-35mins loaf cake pan size - 4"x 7" Bowl and beater not contain water,it should be clean and dry ,not use spoil egg(near to exper date),add 1/4 tsp of lemon juice or salt or cream of tartar before the whisk, and add sugar little by little during the whisk, Eggs should be at room temperature and do'not mix egg whites with egg yolk. these factors more important to make a prefect egg white meringue and perfect cake. Music credit -    / roamusic   #pineapplecake #cake #bestfoods #softcake, #easycake #howtomakecake#homemade #easycake#spongecake#cakerecipe #softcake #pineapplecakerecip