Prepare bakery style soft and spongy eggless pineapple pastry without oven, egg and butter.
Uploaded by admin on 11-Oct-2020.
For Sponge – 1 cup maida ½ cup powdered sugar ¼ cup oil ¼ cup curd 2 tbsp corn flour 2 tbsp milk powder 1tsp baking powder 1tsp baking soda 1tsp vinegar 1 tsp pineapple essence A pinch of yellow food colour For Pineapple crush – 2 Pineapple slices 1tbsp corn flour ¼ cup sugar ¼ cup water A pinch of yellow food colour ½ tsp pineapple essence For Decoration – 1 cup non dairy whipping cream Pineapple Cheery
Heat a kadai on low flame for 10 minutes. Grease a 5 inch square cake tin with oil and line with a parchment paper, dust with flour. Keep aside. For cake batter, mix oil, sugar and curd in a bowl, beat for 2 minutes. Mix vinegar, pineapple essence and yellow food colour. Place a sieve on bowl. Add maida, corn flour, milk powder, baking soda, baking powder and sieve in wet ingredients. Gradually add water and prepare cake batter. Pour cake batter in cake mould. Tap for 2 times. Place on a ring in a preheated kadai, cover and bake for 30-35 minutes on low flame. After 30 minutes, check the cake with a toothpick, if toothpick comes out clean, the cake is ready. Switch off the flame and take out the cake from kadai. Allow to cool for 30 minutes. Demould the cake. Allow to cool for an hour. For making homemade pineapple crush, add chopped pineapple slices, sugar, corn flour, food colour, water in a mixture jar, blend in a smooth paste. Transfer the paste in a pan and cook on medium to low flame till the mixture thickens. Add pineapple essence. Switch off the flame and allow to cool. Meanwhile beat the non-dairy whipping cream till stiff peaks. Place the cake on a turntable, trim the sides of cake and slice the cake with a knife in three slices. Soak the cake slice with soaking syrup and apply whipped cream, repeat the process with all three cake slices. Cover the whole cake with whipped cream and give finishing. Apply homemade pineapple crush on top the cake. Slice the cake in two parts or as choice. Pipeout a small star on top of the pastry, decorate with cherry and pineapple pieces. Homemade soft, spongy, eggless pineapple is ready to serve.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.