Pineapple Cream Sponge Cake

Name: Pineapple Cream Sponge Cake
Yield: 10
Ingredients: 400.0g Sponge cake; 40.0g KNORR Roux 1.8kg; 300.0g Tinned pineapple in juice, drained; 150.0ml Cream; 250.0ml Custard

This dessert was made to go with a nice hot cup of tea!

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Method

Sponge cake 400.0 g
KNORR Roux 1.8kg 40.0 g
KNORR Roux 1.8kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Free Sample
Tinned pineapple in juice, drained 300.0 g
Cream 150.0 ml
Custard 250.0 ml

Aged Care

Australian

Desserts

This dessert was made to go with a nice hot cup of tea!

...

Preparation

Method
- Cut the sponge into squares of 40g each, then slice in half along the middle.
- Bring thecustard to the boil and whisk in the KNORR Roux to thicken and make a Crème patisserie. Refrigerate, then place mixture in a piping bag.
- Pipe onto base of sponge portions, add the pineapple and place the other half on top like a sandwich.
- Whip the remaining cream and pipe a little on the top of each sponge.
Chef Tip
- Recipe can also be made in a large tray.