| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
For Cake
- 1 cup flour
- 1 cup Castor Sugar
- 1 tbsp butter
- 1 tsp baking powder
- 5 tbsp milk
- 2 tsp lemon juice optional
- 1 pinch salt
- 3 no eggs
For Filling & Decoration
- 1.5 cup cream
- a few glazed cherries
- 3 - 4 tbsp Icing Sugar
- 1/2 tin pineapple slices
Ingredients
For Cake
For Filling & Decoration
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Instructions
- Sieve together flour, baking powder and salt at least 2-3 times. Set aside.
- Beat egg whites stiff.
- Add the sugar to egg whites and beat again till stiff.
- Beat in the egg yolks and lemon juice.
- Sift the flour mixture in the egg yolk mixture and very gently fold it in.
- Combine milk and butter and beat.
- Add this to the egg mixture. Stir gently to mix till smooth. Do not beat it in.
- Pour into a rectangular well greased and lines mould and bake at 180 degrees for 20 minutes or till brown.
- Keep aside one slice of pineapple, drain the rest and cut into small pieces.
- Whip up 1/2 cup of cream and add a little icing sugar and pineapple pieces in it.
- After letting the cake cool down, cut the cake across in two layers.
- Sandwich the two layers with the cream mixture.
- Whip up the balance cream and add the icing sugar to it gradually.
- when stiff, put into a piping bag and pipe on to the cake surface.
- Decorate with pineapple pieces and cherries.
- Cut into pastry pieces and serve !
Recipe Notes
Tips:
Eggs used should be at room temperature.
To beat the eggs, the bowl should be dry and non greasy.
If the cake is dry, dribble a little pineapple syrup on it.
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