Pineapple Cream Cake
- For Cake Sponge:
- Flour 4 oz or 8 tbsp
- Caster sugar 4 oz or 8 tbsp
- Eggs 4 (large)
- Baking powder ¾ tsp
- Vanilla essence ½ tsp
- Pineapple juice 1/2 cup
- For Garnishing:
- Olpers cream 400 gms
- Pineapples 1 bowl
- Icing sugar 5-6 tbsp
- Cherries for garnishing
Preheat oven at mark 4 or 180 C also grease and line with parchment paper to 9″ round pan.
Separate egg whites and yolk beat egg white with electric beater till stiff peak forms.
Add essence in yolk, add half yolk into egg white bowl then add half sugar beat for a while, add remaining yolk and sugar beat more just to mix. Avoid to over beat.
Sift flour and baking powder trice.
Now add 2 tbsp flour and fold by spatula, add flour and fold in little quantity till incorporate.
Pour the batter in baking pan tap it to make evenly, bake for 20-25 minutes or skewer comes out clean when insert.
Remove from oven and allow to cool at room temprature cut horizontally.
Soak cake both parts with pineapple juice spread 4 tbsp of without sugar cream on lower part then cover with second part make sandwich.
Beat cream with electric beater and add 5 tbsp icing sugar in remaining cream now spread and cover cream on cake.
Decorate with extra cream, pineapple chunks and cherries refrigerate and serve chilled.
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