Pineapple Cake
Pineapple Cake Recipe
Ingredients
eggless sponge cake (using 1/2 tsp pineapple instead of vanilla
essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar
Method
Slice the cake horizontally into 2 halves. Keep on a mesh, soft
part up. Sprinkle both the
parts with the syrup from canned pineapple (about 1 tbsp each half).
If you are using fresh pineapple, place the pineapple slices in
2 tbsp water and 1 tbsp
sugar. Boil it covered for 5 mins. Cool. Use as for canned.
Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and
cream over a tray of
icecubes, till it forms soft peaks. Do not over beat.
Fold in pineapple. Save a tablespoon for decoration. Layer it over
the lower half cake.
Place other half on top spread the yellow icing all over top and
sides.
Smoothen out with a knife dipped in hot water.
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