so i am expanding my horizon and doing a cake other than chocolate or white. I am doing a pineapple cake for a client. I made a trial cake and its not so pineapplely. The client would like the pineapple flavour to "burst in the mouth" but without chucks.
The following is the recipe I used. I do not have access to Pineapple flavouring or cake (I have looked everywhere - live in Toronto)
If anyone knows of a better recipe or how to tweek this one that would be great. PS the client wants a sponge cake.
1 cup white sugar (i used 3/4 cup), but will use the full 1 cup this time round
1/4 cup water
1 tsp lemon extract (omitted)
1 tsp lemon zest (omitted)
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt
* instead of using the lemon I added a can of crushed pineapple and the juice. I was thinking that if I added the lemon extract this time it would bring out the flavour???
I am also doing a pineapple filling, with buttercream icing, and chocolate shavings or a wrap.
or should I use the WASC recipe?
Any suggestions would be great - I thank all those experts in advanced!
I make a WASC pina colada cake...I guess you can omit the coconut flavoring if you just want total pineapple.
The pina colada recipe I use.calls for pineapple juice(in place of the water), pina colada yogurt, and pina colada Lorann flavoring. The only bits of pineapple in the cake are from the yogurt, so not a lot. Using pineapple yogurt and pineapple Lorann(in place of pina colada flavors)should do the trick.