Ingredients:

• 1 cup – flour.
• 1 tsp – baking powder.
• 4 eggs.
• 3 tbsp – water.
• 1/2 tsp – Pineapple essence.
• 1 tsp – Butter for greasing the cake tin.
• little flour for dusting the greased cake tin.
• For the Icing:
• 300 g – fresh cream.
• 8 to 10 tbsp – icing sugar.
• 1/2 tsp – Pineapple essence.
• 1 small tin Pineapple slices.
• few Cherries for decoration.

Method:

1. Sieve the flour and the baking powder.
2. Separate the egg whites and the yolks.
3. Beat the whites, gradually adding the sugar till stiff. Beat the egg yolks.
4. Add the beaten egg yolks to the egg whites and beat them together for a few more minutes.
5. Gradually, fold in the sieved flour.
6. Add 3 tbsp of water and pineapple essence.
7. Grease a medium sized cake tin and dust it with flour.
8. Pre-heat the oven for 5-7 mins.
9. Bake the cake at 200 degree C for about 30 mins.
10. Insert a knife in the centre of the cake to check whether done, if it comes out clean, it is done. Cool completely.
11. For the icing:
12. Gently beat the fresh cream on ice.
13. Gradually add in the icing sugar.
14. Whip the cream till it thickens and soft peaks form.
15. Add essence and mix gently.
16. Chop 3 to 4 rings of pineapple into small pieces, and keep the remaining rings aside, for decoration.
17. Add chopped pieces of pineapple to half the cream and mix.
18. Keep rest of the cream for decoration.
19. Slice the cake horizontally into two halves.
20. Soak the two halves of the cake with some pineapple syrup.
21. On the lower half of the cake, evenly spread out the cream with chopped pieces of pineapple.
22. Place the other of the cake on top of it.
23. Cover the top and the sides of the cake with the kept aside cream.
24. Decorate the cake with pineapple pieces and cherries.

Recipe courtesy of Anita Raheja