Pineapple Cream Cake

I was at Hyderabad for a year after marriage where I took a baking class conducted by Radhika Mandala. I enjoyed the class and learned some great recipes.

I baked this cake for Valentine's Day. This was my first attempt at making a pastry and it came out really well. Everyone loved it and I hope you will too...

Ingredients:

50 gms Flour

50 gms Cornflour

3 Eggs, separated

1 tsp Baking Powder

100 gms Superfine Sugar

1/2 tsp Pineapple Essence

1 can Crushed Pineapple

1 1/2 cups whipped cream

1 cup Pineapple Syrup

Method:

For the cake :

Pre-heat the oven to 385˚F/ 200˚C ). Grease and line an 8" round tin.

Sieve the flours and the baking powder together 3 times.

Using an electric blender beat the egg whites to form soft peaks. Gradually add sugar and beat till thick. Add the yolks one at a time and beat well at low speed till well blended.

Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.

Add the essence to a corner of the bowl and fold it in gently.

Bake for about 20-25mins till firm.

Once done remove the cake from the tin and cool completely. Slice the cake into two.

For the filling and icing :

Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.

Whip the cream to stiff peaks.

To assemble the cake :

Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.

Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.

Refrigerate for 2-3 hrs so it sets well.

Notes:

I doubled the recipe so I could have more layers. The cake was huge so everyone had a big portion.

I used Non-dairy ready to whip topping instead of the cream. If using heavy whipping cream, you will have to add 2-3tbs confectioners sugar to the cream half way through whipping.

Vanilla ice-cream is also a great option, but then the cake will have to kept in the freezer. Transfer to the refrigerator for sometime before serving.