Ingredeints:Flour 150gm
Caster Sugar 150gm
Eggs 5
Salt A pinch
Vanilla Essence 1/2 tsp
Butter Melted 25 gm
Pineapple Topping & Filling:
Pineapple (Chunks) 200gm
Fresh Cream (Chilled) 400 ml
Icing Sugar 4 tbsp or 2 0z
Preparation:
Sponge Cake:
Take A dry, clean bowl put eggs and sugar. Beat until a creamy mixture is formed (15 minutes with an electric beater). Add vanilla essence to the mixture and beat it again. When the mixture becomes too creamy, add flour and melted butter and mix with your hands gently. Put this mixture in a greased and flour dusted baking tray and bake it for 30-35 minutes at 200°C.
*.The oven has to be preheated so the cake would bake immediately.
Pineapple Topping & Filling:
Beat 400 ml in a dry bowl until a thick creamy mixture is formed. Add icing sugar gradually (1 tbsp at a time)while beating the cream. Cut the sponge cake into two halves.Sprinkle or spray pineapple syrup on the bottom half. Apply the whipped cream on the bottom half with the help of a palette knife. Spread the pineapple chunks on it. Cover it with other half. Spray or sprinkle left over pineapple syrup. And apply the whipped cream to cover the cake. Decorate the cake as desired, using pineapple chunks or slices.
TIP: Dip palette knife in a hot water bowl, dry it, to apply cream neatly :)
