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
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