Pineapple Cream Cake

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Pineapple Cream Cake


Ingredients for sponge
  • Eggs 4
  • Flour 4 ounces
  • Baking powder 1 tsp
  • Caster sugar 4 ounces
  • Vanilla essence or Pineapple essence 1 tsp
Ingredients for icing
  • Fresh cream whipped 12 ounces
  • Icing sugar 2 ounces
  • Pineapple titbit 2 cup
  • Cherries for decoration
Method for sponge
  • Beat eggs and sugar till light and fluffy, add essence, gently fold in the sieved flour and baking powder mixture, and bake in a preheated oven for 20 minutes on 180 degree C.
Ingredients for icing
  • Beat cream stiff add icing sugar.
To assemble
  • Spread 1 layer of cake on a serving platter, sprinkle with 3 to 4 tbsp of fruit syrup, spread with whipped cream, sprinkle with pineapple, cover with second cake, again moist with fruit syrup, cover the sides and top with cream and fresh pineapple and cherries all over the top and sides of the cake, serve chilled.

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