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Mandarin or Pineapple Cream Cake

Take your first bite into this Mandarin or Pineapple cream cake and you instantly get a burst of fruit juices exploding in your mouth! Then comes the delicious flavour of the sponge, infused with mandarins or pineapple, light, moist and with the addition of freshly whipped cream running through the middle and the top of the cake, what more could you ask for?!
This is a great cake to make for any occasion, whether it be a tea party, a family dessert, or to make for a friend.
It's simple to make, and has such a light fresh texture, perfect for those summer months.
Let's see how easy it is to make this cake.

Prep Time: 20 minutes
Cook Time: 25 -35 minutes
Yield: 8 servings
You will need: Two 8 inch cake tins. If using one deep 8 inch tin, (and cutting the cake in half yourself, the cook time will be 45 minutes approx)

Ingredients:
The Cake
2 1/4 cups / 280 g Plain flour
2 Teaspoon baking powder
Pinch of salt
3/4 cups / 150 g regular sugar
3 Eggs
1/4 cup / 60 ml of vegetable oil
one 20 oz can or 2 1/2 cups or 500 g mandarins or crushed pineapple (We will separate this to keep some for the topping decoration)

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The cream filling & topping:
1 1/2 cups or 10 ozor 300 ml fresh whipping cream (heavy cream)
1 package 'Whip It' OR  3 Teaspoons cornflour (cornstarch) & 3 Teaspoons Powdered sugar
Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.

Whip It

****** Whip it' is an ingredient used to stiffen up the whipped cream so it will stay firm for 24-48 hours if refrigerated. If you don't use some kind of stiffener, you must eat your cake within a few hours otherwise the fresh cream will start to break down and go watery. I know some cannot get hold of Whip it, so I have given you an alternative of adding cornstarch & powder sugar to the cream. This will give you the same results without compromise on flavour.

Instructions:

1. Set oven to 180C, Gas 4, 350 F
2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour. See the photo below, the left tin is after the flour has stuck all over the tin.
3. Get everything ready to make the cake.
4. Sift the flour, baking powder & salt. Set aside
5. Weigh out the mandarins / pineapples.
*** For the cake you need 300 g or 1 & 1/2 cups of mandarins / pineapples, plus HALF the juice from the can. Crush the fruit with a fork or masher, not too fine, leave it a little chunky. You can discard / drink the other half of the juice!
The remaining mandarins/pineapple we will use to decorate the top of the cake so be sure to choose the nice pieces for decoration!

Mandarin or Pineapple Cream Cake
Mandarin or Pineapple Cream Cake

6. In the mixer bowl, add the oil & 3 eggs, sugar and mandarins / pineapples plus the juice. Beat until all combined.
7. On a slow speed, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed.
8. With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
9. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.

TOP TIP: If you want the surface of your cakes to be flat and level (for decorating etc) take a spatula and make and circular indentation of around 1 cm deep and 3 cm wide in the batter, in the centre of each. They will rise flat and evenly avoiding you to cut the cake to make it even later on.

Mandarin or Pineapple Cream Cake
Mandarin or Pineapple Cream Cake

10. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
11. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top.
12. Allow to completely cool.

Mandarin or Pineapple Cream Cake
Let the cakes rest for 2 minutes
Mandarin or Pineapple Cream Cake
Turn out UPSIDE DOWN on the cooling rack

Do you see the lovely chinks of mandarins inside the cake? When you come to bite in to the cake you will get juicy squirts of mandarin!

Mandarin or Pineapple Cream Cake

Now the Fresh Cream Filling & Topping
13. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.
14. Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
15. Use half the cream to spread on the one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides.
16. Carefully place the other half of the cake on top of the cream.
17. Add the rest of the cream and decorate with your mandarins / pineapples.

For best results, place in the fridge to chill for an hour or so before slicing.
This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!

Mandarin or Pineapple Cream Cake

Mandarin or Pineapple Cream Cake

Mandarin or Pineapple Cream Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 8 servings
Ingredients
The Cake
  • 2 1/4 cups / 280 g Plain flour
  • 2 Teaspoon baking powder
  • Pinch of salt
  • 3/4 cups / 150 g regular sugar
  • 3 Eggs
  • 1/4 cup / 60 ml of vegetable oil
  • oz one 20 can or 2 1/2 cups or 500 g mandarins or crushed pineapple We will separate this to keep some for the topping decoration
The cream filling & topping:
  • 1 1/2 cups or 10 ozor 300 ml fresh whipping cream heavy cream
  • 1 Teaspoons package 'Whip It' OR 3 cornflour & 3 Teaspoons Powdered sugar cornstarch
  • Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.
Instructions
  1. Set oven to 180C, Gas 4, 350 F
  2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.
  3. Get everything ready to make the cake.
  4. Sift the flour, baking powder & salt. Set aside
  5. Weigh out the mandarins / pineapples.
*** For the cake you need 300 g / 1 & 1/2 cups of mandarins / pineapples, plus HALF the juice from the can. Crush the fruit with a fork or masher, not too fine, leave it a little chunky. You can discard / drink the other half of the juice!
  1. The remaining mandarins/pineapple we will use to decorate the top of the cake so be sure to choose the nice pieces for decoration!
  2. In the mixer bowl, add the oil & 3 eggs, sugar and mandarins / pineapples plus the juice. Beat until all combined. On a slow speed, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed. With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
  3. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.
TOP TIP: If you want the surface of your cakes to be flat and level (for decorating etc) take a spatula and make and circular indentation of around 1 cm deep and 3 cm wide in the batter, in the centre of each. They will rise flat and evenly avoiding you to cut the cake to make it even later on.
  1. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
  2. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.
Now the Fresh cream filling & Topping
  1. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.
  2. Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
  3. Use half the cream to spread on the one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Carefully place the other half of the cake on top of the cream. Add the rest of the cream and decorate with your mandarins / pineapples.
  4. For best results, place in the fridge to chill for an hour or so before slicing.
  5. This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!
Mandarin or Pineapple Fresh Cream Cake Truly refreshing and bursting with flavour!
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5 thoughts shared

  1. Comment author image

    Gloria Carmona

    says:

    Both options sound delicious and perfect!!! But now that you ask, I think adding canned mango instead could be a good idea too!!! I sure will try your suggestions first!!! Thanks for sharing!!!

    1. Hi Gloria,
      I haven’t tried with mango, although now you’ve given me the idea!!! The only thing I would recommend when using is to try keep the mango pieces bigger than normal as they can be very soft and will go mushy, which wont affect the flavour , but of course if you want any texture , i.e get a ‘bite’ of mango, I don’t think you will be able to given how soft it is. Mango is one of my favourite fruits!! Do let me know how it turns out if you use it and I can update our recipe with any of your suggestions for mango fans too!
      Happy Baking!