Prep Time30 minsCook Time20 minsTotal Time50 mins
For the sponge cake:
399g unsweetened soy milk, at room temperature
22g white vinegar
149g unsalted vegan butter, at room temperature, cubed
224g granulated sugar
10gpure vanilla extract
380g gluten free flour
10g baking powder
5g baking soda
Pinch salt
For the ice cream:
500g pineapple puree
120g caster sugar
115g water
1g cinnamon powder
1g Cardamom powder
For the Vegan Meringue:
200g aquafaba
220g caster sugar
30ml Diplomático Exclusiva Reserva
For the sponge cake:
1Lightly grease two baking trays, line the bottom with a cut-out piece of parchment paper.
2Preheat the oven to 350°F (180°C).
3To a medium bowl or jar, add the milk and vinegar, and give it a mix. Set it aside for 5 minutes to curdle.
4In a large bowl, mix together the butter and sugar until creamy. You can either do this with an electric hand mixer or a fork. Next, add the vanilla extract and half of the milk-vinegar mixture. Mix again until combined.
5Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
6Next, add the other half of the milk-vinegar mixture and then sift in the rest of the flour, and mix until just combined. Careful not to overmix.
7Divide the batter between the two greased baking trays, level out the top as the mixture is a bit thick, and give the trays a gentle tap on the counter to release any air bubbles.
8Bake the cakes on the middle rack of the preheated oven for 12-16 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, before transferring them to a wiring rack to cool off completely.
For the ice cream:
9Mix all ingredients in a blender with granulated sugar and water until smooth, pour in a saucepot, boil.
10Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions.
For the Vegan Meringue:
11Whip aquafaba and sugar in a mixer using whisk until stiff peaks form.
13Gently pour Diplomático over assembled dessert, set alight to enhance flavour and bring some torched edges to the meringue piping.
[cooked-sharing]
Ingredients
For the sponge cake:
399g unsweetened soy milk, at room temperature
22g white vinegar
149g unsalted vegan butter, at room temperature, cubed
224g granulated sugar
10gpure vanilla extract
380g gluten free flour
10g baking powder
5g baking soda
Pinch salt
For the ice cream:
500g pineapple puree
120g caster sugar
115g water
1g cinnamon powder
1g Cardamom powder
For the Vegan Meringue:
200g aquafaba
220g caster sugar
30ml Diplomático Exclusiva Reserva
Directions
For the sponge cake:
1Lightly grease two baking trays, line the bottom with a cut-out piece of parchment paper.
2Preheat the oven to 350°F (180°C).
3To a medium bowl or jar, add the milk and vinegar, and give it a mix. Set it aside for 5 minutes to curdle.
4In a large bowl, mix together the butter and sugar until creamy. You can either do this with an electric hand mixer or a fork. Next, add the vanilla extract and half of the milk-vinegar mixture. Mix again until combined.
5Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
6Next, add the other half of the milk-vinegar mixture and then sift in the rest of the flour, and mix until just combined. Careful not to overmix.
7Divide the batter between the two greased baking trays, level out the top as the mixture is a bit thick, and give the trays a gentle tap on the counter to release any air bubbles.
8Bake the cakes on the middle rack of the preheated oven for 12-16 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, before transferring them to a wiring rack to cool off completely.
For the ice cream:
9Mix all ingredients in a blender with granulated sugar and water until smooth, pour in a saucepot, boil.
10Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions.
For the Vegan Meringue:
11Whip aquafaba and sugar in a mixer using whisk until stiff peaks form.
13Gently pour Diplomático over assembled dessert, set alight to enhance flavour and bring some torched edges to the meringue piping.
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