Sponge cake is the most fundamental cake made as tea time snack. Adding fresh pineapple enhances the taste and also adds nutritional benefits to the cake. This recipe does not need any essence and also uses less sugar since pineapple is used.

Dry ingredients – maida,baking powder,baking soda,salt,sugar powder

 Wet ingredients- butter, curd, pineapple pieces made into puree

Add baking powder, baking soda and salt to curd and mix well

Add sugar powder to butter and mix well Sugar and butter paste Add pineapple puree to sugar+butter paste  Sugar+butter+pineapple paste  Add this paste to curd  Curd+sugar+butter+pineapple batter  Sieve maida  Add maida to batter  Add sieved maida to batter and mix gently   Grease the cake tin with butter  Place cake tin inside the pressure cooker Eggless pineapple sponge cake ready

Eggless Pineapple sponge cake

Prep Time: 20 mins
Cook Time: 30 mins
Yields: 10


  • 1.5 cups - maida or all-purpose flour (at room temperature)
  • 1/2 cup powdered sugar (at room temperature)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 1/2 cup curd (at room temperature)
  • 1/4 cup butter (at room temperature)
  • 1 cup pineapple pieces (at room temperature)


  1. Add baking powder,baking soda,salt to curd and mix well
  2. Add sugar powder to butter and mix well to make a smooth paste
  3. Grind pineapple pieces in a mixie to form smooth puree
  4. Add pineapple puree to butter-sugar paste and mix well
  5. Add this butter+sugar+pineapple paste to curd
  6. Mix well to smooth batter
  7. Sieve maida and add to the batter
  8. Do not beat .Mix gently till maida mixes evenly with the batter
  9. Add little butter to the empty cake tin and spread evenly to grease the inside
  10. Pour the batter into the cake tin
  11. Take a pressure cooker, remove the gasket and whistle from the lid.
  12. Do not add water at the bottom. put a tray or ring at the bottom of the cooker.You can also fill the bottom with sand or salt if you use the same cooker for other cooking.
  13. Switch on the stove and let the cooker pre-heat for 5 minutes on low flame
  14. Place the cake tin inside the cooker and place the cooker lid
  15. Cook on low flame for 25 minutes
  16. After 25 minutes, open the lid and check the cake .
  17. Insert a toothpick in the middle and check whether it comes out clean
  18. Eggless pineapple sponge cake ready


  1. This cake is made from fresh pineapple instead of using stored essence. since pineapple is both sweet and also smooth paste, we use less sugar and curd to make the cake.
  2. Pineapple contains half of the daily-recommended value of vitamin C, primary water-soluble antioxidant that fights cell damage and helpful fighter against problems such as heart disease and joint pain.
  3. Pineapple contains nearly 75 percent of the daily-recommended value of the mineral manganese, which is essential in developing strong bones and connective tissue, helpful in preventing osteoporosis in post-menopausal women.
  4. Pineapples can help reduce the risk of macular degeneration, a disease that affects the eyes as people age, due in part to its high amount of vitamin C and the antioxidants.
  5. Pineapple contains dietary fiber, which is essential in keeping intestines healthy. pineapple contains significant amounts of bromelain, an enzyme that breaks down protein, possibly helping digestion.
  6. Because of their bromelain levels, pineapples can help reduce excessive coagulation of the blood. This makes pineapple a good snack for frequent fliers and others at risk for blood clots.
  7. In addition to having lots of vitamin C, pineapple’s bromelain may help reduce mucus in the throat and nose.


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