Pineapple Pastry { Shumly’s Saturdays }
Prep Time
Cook Time
Prep Time
Cook Time
For Cake
For Filling & Decoration
  1. Sieve together flour, baking powder and salt at least 2-3 times. Set aside.
  2. Beat egg whites stiff.
  3. Add the sugar to egg whites and beat again till stiff.
  4. Beat in the egg yolks and lemon juice.
  5. Sift the flour mixture in the egg yolk mixture and very gently fold it in.
  6. Combine milk and butter and beat.
  7. Add this to the egg mixture. Stir gently to mix till smooth. Do not beat it in.
  8. Pour into a rectangular well greased and lines mould and bake at 180 degrees for 20 minutes or till brown.
  9. Keep aside one slice of pineapple, drain the rest and cut into small pieces.
  10. Whip up 1/2 cup of cream and add a little icing sugar and pineapple pieces in it.
  11. After letting the cake cool down, cut the cake across in two layers.
  12. Sandwich the two layers with the cream mixture.
  13. Whip up the balance cream and add the icing sugar to it gradually.
  14. when stiff, put into a piping bag and pipe on to the cake surface.
  15. Decorate with pineapple pieces and cherries.
  16. Cut into pastry pieces and serve !
Recipe Notes


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.