Zutaten für Pineapple Skillet Sponge Cake
- ½ cup (1 stick) unsalted butter, melted
- Brown Sugar
- Pineapple Slices
- Nutmeats
- Maraschino Cherries
- Egg Yolks
- Egg Whites
- 1 ½ cups granulated sugar
- Boiling Water
- Cake Flour
- ½ teaspoon salt
- 2 teaspoons baking powder
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Zubereitung von Pineapple Skillet Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch cast iron skillet.
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- Add the melted butter and vanilla extract; whisk to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the crushed pineapple and shredded coconut.
- Pour batter into the prepared skillet.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet for 10 minutes before inverting onto a serving plate.
- Dust with powdered sugar (optional) and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
2112g
Fat
96g
Carbs
237g
