Ingredients
1 Recipe 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.
Decorate with white icing,
cherries and saved pineapple bits. Chill for 1/2 hour before
serving.
Serves 6
Shelf Life 1 week (refrigerated)
Making time 45 mins (excluding sponge cake making time &
chilling time)
