Easy Recipes
Japanese Pineapple Cake in 5 Minutes
Ingredients
Method
Preparation
- Preheat your oven to 170°C (338°F).
- In a mixing bowl, use an electric mixer to beat the eggs, vanilla sugar, and granulated sugar together until creamy and light in color.
- Pour in the vegetable oil and milk, continuing to mix until well combined.
- Gradually sift in the all-purpose flour and baking powder, mixing well after each addition.
- Dust the pineapple chunks with a little flour to coat them, preventing them from sinking. Gently fold the pineapple and lemon juice into the batter.
Baking
- Grease your cake pan and pour the batter into it, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Serving
- Dust the cooled cake with powdered sugar for an elegant finish.
Notes
Using fresh pineapple enhances flavor significantly; let the cake cool completely before slicing to avoid crumbliness. Serve warm or at room temperature, optionally with ice cream or whipped cream.