Skillet Pineapple Sponge Cake

August 22, 2016
Recipe by: Swiss Diamond Chefs

Today is National Sponge Cake Day!  We never want to pass up the chance to celebrate any National day that involves tasty desserts.  This recipe takes what can be a bit of a boring, sometimes dry sponge cake, and makes it moist and delicious.  Pineapple cakes, upside down or otherwise, are a classic example of “what’s old becomes new again”.  Traditional pineapple sponge cakes have been gracing the pages of cookbooks since at least the 1920’s, but today we will bring it to the 2010’s with a fresh look on an old recipe.  Sweet pineapples, tart cherries and a springy cake all come together in the perfect dessert to transition your taste buds into autumn mode.


Prep Time: 30 Minutes
Cook Time: 45 Minutes
Yield: 1 cake
Difficulty: Medium

Ingredients

Batter

  • 3 egg yolks
  • 3 egg whites, beaten stiff (see below)
  • 1 1/2 cup sugar, divided
  • 1/2 cup boiling water
  • 1 1/2 cup cake flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Topping

  • 2 Tbsp butter
  • 3/4 cup brown sugar
  • 6 pineapple slices (fresh work better than canned)
  • 3/4 cup fresh cherries, pitted (Bing, or Bright Red Sour Cherries recommended)
  • 1/4 cup pecans (walnuts if you prefer)
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Directions

  1. Pre-heat oven to 325°
  2. Using electric egg beater on medium, beat egg yolks until thick, add ½ cup of the sugar and continue beating 30 seconds.
  3. Turn beater to low and add water.  Continue beating until water is fully blended and no more.
  4. Sift remaining sugar with flour, salt and baking soda.  Fold into egg mixture, and beat till smooth
  5. Fold in egg whites until just incorporated. – Set mixture aside
  6. Place a 8” Swiss Diamond skillet over medium heat.  Melt butter and brown sugar until no more crystals are visible from the sugar.
  7. Arrange pineapples over the sugar mixture; place nuts and cherries around the slices in whatever design you prefer (this is really the only place to get creative)
  8. Pour batter over the pineapple mixture in the skillet.
  9. Put skillet in the oven, and bake for 45 minutes, or until toothpick comes out clean.
  10. Allow to cool before turning out onto a serving platter. Pineapple side up.
  11. Serve with whip cream or store on counter wrapped in plastic for up to a week.

Note: To beat egg whites until they are stiff using electric mixer, set on medium or a rotary beater. Scrape the sides of the bowl frequently with a rubber spatula. You will want to continue to beat the eggs until the peak stands straight up when the beaters are lifted from the mixture.  Egg whites that have sat at room temp will beat faster and higher.  Times will vary here depending on temp of egg whites, speed of mixer, volume of eggs etc…