Tropical Chilean Pineapple Cream Cake
This delightful Tropical Chilean Pineapple Cream Cake is a cherished birthday tradition in my household, especially for my husband, who hails from Chile. The combination of light sponge cake, luscious pineapple, and rich cream creates an unforgettable dessert that is sure to impress family and friends alike. While I usually skip the alcohol for the kids, the cake remains incredibly flavorful even without it. Though this recipe requires some patience and care in preparation, each step results in a moist, tropical treat that is perfect for celebrations and special gatherings. Enjoy the tropical flavors while creating beautiful memories with loved ones!
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Servings
N/A
Calories
10
Ingredients
Ingredients
Eggs
6 (large, separated into whites and yolks)
Sugar
1 cup (granulated)
All-purpose flour
3/4 cup (sifted)
Cornstarch
3/4 cup
Baking powder
2 teaspoons
Pineapple chunks
1 (20 ounce) can (drained and juice reserved)
White liquor (optional)
1/8 cup (such as pisco, tequila, or vodka)
Heavy whipping cream
1 quart (chilled)
Powdered sugar
3/4 cup
Coconut flakes
to taste (toasted, for garnish)
Instructions
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1. Preheat your oven to 325°F (160°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Set aside.
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2. In a small saucepan, combine the sugar with a splash of water, stirring until it resembles wet sand. Cook over medium heat until it reaches 240°F (soft ball stage). Remove from heat and let it cool slightly.
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3. In a separate bowl, beat the egg whites until stiff peaks form. Gradually pour in the sugar syrup while continuing to whisk until the mixture is cool and glossy. Then, add the egg yolks one at a time, mixing well after each addition.
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4. Gently fold in the sifted dry ingredients into the egg mixture until just combined, taking care not to overmix. Pour the batter evenly into the prepared cake pans.
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5. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before transferring them to wire racks.
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6. While the cakes cool, prepare the whipped cream. In a large mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until you achieve stiff peaks. Chill in the refrigerator until ready to use.
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7. Open the can of pineapple chunks and reserve the juice. In a small bowl, mix the pineapple juice with your chosen liquor, or just use the juice for a non-alcoholic option.
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8. Once the cakes have cooled, place one layer on a cake stand. Gently drizzle the pineapple juice mixture over the cake until moist but not soggy. Spread a thick layer of whipped cream over the cake, followed by a layer of pineapple chunks. Add a thin layer of whipped cream on top of the pineapple.
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9. For the second layer, place the second cake upside down on a plate and moisten one side with the juice mixture before inverting it on top of the first layer. Repeat the layering process with whipped cream and pineapple chunks.
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10. Lastly, moisten the top layer of the cake with the juice mixture. Cover the entire cake with a thin layer of whipped cream to seal in crumbs, and refrigerate for at least 20 minutes.
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11. After chilling, apply the final, thicker coat of whipped cream and garnish with additional pineapple chunks and toasted coconut flakes for a beautiful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Tropical Chilean Pineapple Cream Cake?
It is a traditional Chilean dessert featuring light sponge cake, pineapple, and rich cream, often served at birthdays.
What are the primary ingredients for the sponge?
The sponge consists of eggs, sugar, all-purpose flour, cornstarch, and baking powder.
How many eggs are needed for this recipe?
You will need 6 large eggs, separated into whites and yolks.
What oven temperature is required?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
What size cake pans should be used?
The recipe calls for two 9-inch round cake pans.
Why is cornstarch included in the flour mixture?
Cornstarch is sifted with the flour to create a lighter and more delicate sponge texture.
How do I prepare the sugar for the cake?
Combine sugar with water and cook until it reaches 240 degrees Fahrenheit, the soft ball stage.
How are the egg whites prepared?
Beat the egg whites until stiff peaks form before gradually whisking in the hot sugar syrup.
When should I add the egg yolks?
Add the egg yolks one at a time to the egg white and syrup mixture, mixing well after each.
How should I combine the dry ingredients with the egg mixture?
Gently fold the sifted dry ingredients into the egg mixture until just combined, taking care not to overmix.
How long does the cake take to bake?
Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
How do I make the whipped cream frosting?
Beat one quart of chilled heavy cream until soft peaks form, then add powdered sugar and beat until stiff.
What type of pineapple is best for this cake?
The recipe uses one 20-ounce can of pineapple chunks, drained with the juice reserved.
Can I add alcohol to the cake?
Yes, you can mix 1/8 cup of white liquor like pisco, tequila, or vodka with the pineapple juice.
Is there a non-alcoholic option?
Yes, you can use the reserved pineapple juice alone to moisten the cake layers.
How do I assemble the first layer?
Place a cake layer, drizzle with juice, spread whipped cream, and add a layer of pineapple chunks.
What is the best way to moisten the cake?
Gently drizzle the juice mixture over the cake until it is moist but not soggy.
What is the purpose of a crumb coat?
A thin layer of whipped cream is applied to seal in crumbs before the final frosting layer.
How long should the cake chill before the final coating?
The cake should be refrigerated for at least 20 minutes after the crumb coat is applied.
How do I finish the cake's decoration?
Apply a thicker coat of whipped cream and garnish with pineapple chunks and toasted coconut flakes.
Does the cake need to be refrigerated?
Yes, because of the whipped cream and pineapple, the cake should be kept chilled.
How many servings does this recipe provide?
The recipe uses two 9-inch layers, typically serving 8 to 12 people depending on slice size.
Can I use fresh pineapple instead of canned?
Yes, but you will need to provide your own pineapple juice for moistening the sponge.
What makes this cake Chilean?
This specific combination of sponge and pineapple cream is a traditional birthday staple in Chile.
What kind of coconut should I use for garnish?
The recipe recommends toasted coconut flakes to add flavor and texture.
How do I ensure the cake doesn't stick to the pan?
Grease the pans and line the bottoms with parchment paper for easy removal.
Can I make the cake layers in advance?
Yes, the cakes can be baked and cooled ahead of time, then wrapped until you are ready to assemble.
How much powdered sugar is needed for the cream?
The recipe calls for 3/4 cup of powdered sugar.
What is the texture of the sponge?
The sponge is light and airy, designed to soak up the pineapple juice without falling apart.
Is this recipe suitable for beginners?
While it requires patience and care, the step-by-step instructions make it achievable for most home bakers.