Pineapple pastry

Pastry is a term used in India to refer to any cake made with a fresh cream filling or frosting. The most popular ones are the Black Forest and Pineapple pastries.

When we were kids summer holidays were spent at granny's in Bangalore. Every visit to Commercial Street or the shopping area in Jayanagar almost always was accompanied by a stop at the Taj Cake shop or Sweet Chariot. Both these places make great tasting pastries. I miss those visits but on the other hand I am really glad I know how to make these pastries at home (thanks to mom!) and I can satisfy my cravings anytime.

Pastries are usually made with fat-free sponge cakes where all the sponginess comes from the eggs.

Pineapple Pastry:

You will need:

For the Cake: (Makes two thin 9-inch cakes)

2 cups All-purpose flour plus more for pans
1 ¾ Cups Confectioner’s sugar (Powdered Sugar)
6 Eggs
2 tsp Baking powder
1 tsp Pineapple Extract (or Vanilla)

For the Filling and Frosting:

1 ½ cups Heavy Whipping Cream
½ cup Confectioner’s sugar
1 Cup Pineapple chunks

For the syrup:

1 tsp lemon juice
1 tbsp Powdered sugar
½ to ¾ cup Ice-cold water

Preheat oven to 300F. Prepare the baking pans. For this cake you will need two 9-inch round baking pans. This step is very important for easy removal of the baked cakes. Since this cake has no fat in it, ie no butter, the chances of it sticking to the pan are more if pans are not prepared well. Grease the insides of the pan evenly with butter or solid vegetable shortening using a pastry brush. Sprinkle each of the pans with 1 tbsp of all-purpose flour. Tap pans gently on the kitchen counter to ensure the flour spreads and covers the pan. Remove the excess flour. Set pans aside till ready to use.

Separate the white from the yolks. Beat each separately adding pineapple extract and little sugar at a time. The whites should form stiff peaks and the yolks should be pale and thick. Fold the beaten yolks into whites. Sift flour and baking powder thrice and fold into the egg mixture.

FOLD: Means to slowly turn dry ingredients into the wet in a circular inward to outward motion. Do not beat or mix vigorously. The main purpose of folding is to allow more air into the mixture and to avoid flattening the frothy eggs.

Pour mixture into prepared pans. Bake for 15-20 minutes till cake is done and springs back on touch or a cake tester (or toothpick) comes out clean when inserted in the centre of the cake.

Let cool in pan for 10 minutes and then invert cakes onto cooling rack. Let cool completely before frosting.

Chill the beater blades and the bowl in which you will use to whip the cream. Whip cream while slowly adding sugar till cream is thick and stiff. Do not overbeat, it turns to butter!

Mix lemon juice, sugar and water in a bowl. Place one cake over a cake pedestal or plate, poke holes with a fork in a few places on the cake. Spoon the syrup all over the cake in a till cake is moist (but not soggy). Spread an even layer of the cream, and place pineapple chunks and sliced maraschino cherries. Place the other cake on top of this and repeat the moistening procedure. Spread an even thick layer of cream on top. To finish decorate with remaining pineapple chunks and cherries.

This pastry is light and before you know you will be reaching out for another slice!


  1. Oh my lovely pastry..pineapple is my fav....slurppp

  2. Wow that indeed looks like the cake we get back home.
    I have had cake froom sweet chariot and they were realy yumm.
    I lov ethe pineapple in the cake whish i had a slice.

  3. My husband was begging me to make "INdia alli sikka thara cake madu" I saw Vah revah and got a heart attack with the amount of cream he was using. I will surely try this one. Thanks so much!! It looks lovely!

  4. Beautiful pastry Namratha!I am so much tempted to make this pastry now.Will let u know if I make it.Thanks for the clear step bu step descriptions

  5. Namrata, I made this it came out so well! Thanks again!

  6. this looks a lot like the pineapple pastry we were served in college for special occasions :)

  7. Beautiful low fat pastry! Pineapple cake and pastry is my all time fav. I am gonna to make it some day as I was looking for the same. Thanks a lot for sharing this recipe.:)

  8. This not only sounds good but looks so good too mmmmm

  9. This looks phenomenal, Namratha! :)

  10. Looks like a pastry store slice! Awesome Nam :)

  11. Fat free sponge cake mmm thats my kind and love the way you topped it and decked it up!!!

  12. AnonymousJune 02, 2009

    Wow...a cake made with no butter or oil! Looks fantastic.Loved the decoration on the cake.

  13. I am so drooling over this from the past few days, guess its time to try it out..

  14. Being a regular recipe hunter on Internet, I just can't believe I never came across your Blog before this day!! Your recipes look so good! This pastry recipe is exactly what I have been searching for a looong time. Thanks a lot Namratha! I just can't wait to try it! :-)
    By the way.. any idea where to get good whipping cream in Bangalore??

  15. Hi Namratha, tried this recipe last week for my husband's birthday, came out really well :)

  16. I was looking for a pineapple pastry recipe and I came across this....I love the recipe. Let me try it out, and I'll let you know how it turned out :)

  17. Hi tried this cake came out really nice. I am keen to make mango pastry using the same recipe. Is there anyway I could use mango instead of pineapple


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