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This bakery-style pineapple cream cake is made with a soft vanilla sponge, soaked lightly with pineapple juice and layered with whipped cream, pineapple filling, and cherries on top. The sponge is made by beating eggs and sugar first, giving a light, fluffy texture that absorbs syrup beautifully without becoming soggy. This method includes crumb coating first, then final frosting, just like professional bakeries. Ingredients Egg–Sugar Base • 4 large eggs (room temperature) • ¾ cup sugar Liquids • ¼ cup oil • ¼ cup milk (room temperature) • 1½ tsp vanilla essence Dry Ingredients • 1½ cups all-purpose flour • 1½ tsp baking powder • ¼ tsp baking soda • Pinch of salt Frosting • 2 cups chilled whipping cream • 1 tbsp icing sugar • 1 tbsp cornstarch Method 1️⃣ Prep • Preheat oven to 170°C. • Grease and line 7-8 inch round cake pan. 2️⃣ Beat Eggs + Sugar (MOST IMPORTANT STEP) • Beat eggs and sugar on high speed for 6–8 minutes until: • Pale in colour • Thick and fluffy • Ribbon stage (batter holds shape briefly) ✨ This step creates the sponge structure. 3️⃣ Add Liquids • Lower speed. • Add oil, milk, and vanilla. • Mix just until combined. 4️⃣ Fold Dry Ingredients • Sift flour, baking powder, baking soda, salt. • Add in 2 batches. • Fold gently with a spatula (don’t knock out air). 5️⃣ Bake • Pour batter into pan. • Tap once lightly. • Bake 35–40 minutes until toothpick comes clean. 6️⃣ Cool • Cool 15 minutes in pan → turn out → cool completely. 7️⃣ Layer & Stack • Cut the cake into two even layers. Lightly brush pineapple juice on each layer. Spread whipped cream and add pineapple filling on the first layer. Place the second layer on top and level gently. Apply a thin crumb coat and chill for 1 hour minimum. Finish with final frosting and decorate. 👍 Like | 💬 Comment | 🔔 Subscribe for more delicious bakes! My Social Media Instagram: / cooking_for_partner Tiktok: / cooking.for.partn #pineapplecake #pineapplecakerecipe #easycakerecipe #vanillaspongecake #bakerystylecake #cakerecipe #pineapplecreamcake