Ingredients:

• 1 eggless Pineapple sponge cake.
• 3-4 slices canned Pineapple (or fresh).
• 8-10 – canned or glaced cherries.
• 3-4 tbsp – white Butter icing white.
• 4 tbsp -butter icing yellow.
• 2 tbsp – whipped cream.
• 1 tbsp – powdered sugar.

Method:

1. Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up.
2. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
3. If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar.
4. Boil it covered for 5 minutes. Cool.
5. Chop pineapple into tiny pieces. Drain syrup. Use as for canned.
6. Whip the sugar and cream over a tray of ice cubes, till it forms soft peaks. Do not over beat.
7. Fold in pineapple. Save a tbsp for decoration.
8. Layer it over the lower half cake. Place other half on top and spread the yellow icing all over top and sides.
9. Smoothen out with a knife dipped in hot water.
10. Decorate with white icing, cherries and saved pineapple bits.
11. Chill for 1/2 hour before serving.

Recipe courtesy of Saroj Kering