Pineapple And Cream Cake Recipe

How to make it

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• For the sponge
• Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
• Grease and line a 9"ring tin; A springform cake tin is always better.
• Sift the flour + baking powder + salt + cornflour 3 times.
• Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
• Add vanilla essence + pineapple essence and beat for 1 min.
• Gently fold in the sifted flour; mix lightly so that air doesnt escape.
• Turn gently into tin and bake for 30-35mins till done.
• Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
• Filling:
• Chop the pineapple bits into tiny pieces,and reserve some bigger bits for the topping.
• Whip 400ml whipping cream with 4tbs pwdrd sugar +1 tsp pineapple essence until thick and holds peaks.
• Reserve 1/2 for icing the top.
• Take about 1/4 a cup of cream(approx 4-5 tbsp), and colour it with yellow food colour.
• In the remainder of the cream ,fold in the chopped pineapple bits.
• Place the bottom most layer of the sponge on your serving platter, spread 1/2 of the whipped cream and bits over it.
• Place the middle layer over this, and repeat with the rest of the fruit cream.
• Topping:
• Spread the remaining pineapple cream over the top and sides of the cake.
• Pipe a decoration with the coloured yellow cream from a zipbag with the corner snipped. I have marbled the cake. Use silver dragees if you like.
• Pipe a border with the coloured cream.
• Chill well before serving.
• Note: If you think the sponge hasn't come out very soft, you can sprinkle the first 2 layers with 1/4 cup of a mixture of the pineapple syrup and juice of 1/2 a lemon (add a little sugar if you think it isn't sweet enough). Make sure you remember to sprinkle the layer only after placing it in position on the serving platter