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...
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
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.
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.