Pineapple Sponge Cake

This cake is great for any occasion even birthdays and special occasions. This is one of my mother’s favorite special occasion cakes.

Pineapple Sponge Cake


  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 tablespoon lemon juice
  • 1/2 cup unsweetened pineapple juice
  • 2 cups whipped cream
  • 1 fresh pineapple, peeled and cored
  • 12 maraschino cherries


1 Preheat oven to 325 degrees F (165 degrees C).

2 Sift the cake flour and baking powder together.

3 Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

4 With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

5 Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.

6 Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

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