Pineapple Cream Cake

Pineapple Cream Cake ... Three layers of fat less vanilla sponge, filled with freshly whipped cream & pineapple bits, decorated with whipped cream piping & pineapple and cherries on top & around the sides. Soft, moist & spongy!!!
I have made this cake several times since I came across this recipe. Every time it turned out great in taste, the only problem is my poor cake-decorating skills :)
These are the pictures of  my last birthday cake, no cake this year :(  Anyhow, a very
HAPPY BIRTHDAY to me!

Pineapple Cream Cake

*************************

Recipe from Passionate About Baking

*  Prep. Time : 50 minutes
*  Cook Time : 30 - 35 minutes
*  Serves : 12

Ingredients :

Sponge :

• 5 ( 250 gm. ) eggs
• 125 gm. powdered Sugar 125 gm. plain flour  ( flour = half the weight of the eggs i.e. 125gm. )
• 2 tbsp. cornflour ( makes the cake texture lighter )
• 1 tsp. baking powder
• Pinch of salt
• 1 tsp. vanilla essence
• 1 tsp. pineapple essence

Pineapple Syrup :

• 1/2 cup pineapple syrup ( from pineapple tin )
• 2 tbsp. powdered sugar, optional

Filling & Topping :

• 500 ml whipping cream
• 4 to 5 tbsp. Icing Sugar ( We like it sweeter, so I use 8 - 10 tbsp. )
• 1 tsp. pineapple essence  
• 1 tin ( approx. 1 cup ) pineapple bits ( I used pineapple slices, chop 8 rings into small squares while cutting 3 - 4 rings into quarters for top )
• 10 - 12 cherries

Method : 

Sponge :

• Preheat oven to 190 C, reduce to 180 C after 10 minutes of putting the cake in.
• Grease and line a 9 inch spring form pan.
• Sift the flour, baking powder, salt  & cornflour 3 times.
• Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds ( beat for approx.10 minutes ).
• Add vanilla & pineapple essence and beat for 1 min.
• Gently fold in the sifted flour; mix lightly so that air doesn't escape.

• Turn gently into tin and bake for 30-35 minutes till done ( Remember to reduce heat to 180 C after 10 minutes of baking ).
• Once done, remove from tin after 5 minutes and leave on rack to cool completely.
• Cut horizontally into 3 slices / layers.

Filling & Topping :

• Whip whipping cream with powdered sugar & pineapple essence until thick and holds peaks.
• Place the bottom most layer of the sponge on your serving platter, sprinkle with 1/3 of the syrup.
• Put on a dollop of cream, spread it till the edges.
• Sprinkle with chopped pineapple & level out.

• Repeat for the second layer. Over the third layer, add syrup, and cream.
• Cover the top and the sides of the cake with cream using a spatula.
• Place remaining cream in a piping bag. Pipe rosettes or swirls of cream around the edges.
• Decorate with pineapple quarters and cherries.
• Chill well before serving.

Linking this with " Tried and Tested - Passionate about Baking " event, an event started by Zlamushka's Spicy Kitchen, now taken care of by Lakshmi of Kitchen Chronicles & this month hosted by Jayasri of Samayal Arai 

Sending this to the event Celebrate Sweets – Cakes hosted this month by Sonia at Dinner Recipes from Sonia's Kitchen , started by Nivedita 

Thank you for stopping by. Hope you enjoy the recipe!!!