Ingredients
- 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
Cooking Directions
-
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.
