How to bake Pineapple Cream Cake?

 

Preheat oven to mark 4 or 180 C also greases and line with parchment paper to 9″ round pan. Separate egg whites and yolk beat egg white with electric beater till stiff peak forms. Add essence in the yolk, add the half yolk to egg white bowl then add half sugar beat for a while, add remaining yolk and sugar beat more just to mix. Avoid overbeating. Sift flour and baking powder trice. Now add 2 tbsp flour and fold with a spatula, add flour and fold in little quantity till incorporate. Pour the batter into baking pan tap it to make evenly, bake for 20-25 minutes or skewer comes out clean when inserted. Remove from oven and allow to cool at room temperature cut horizontally. Soak cake both parts with pineapple juice spread 4 tbsp of without sugar cream on the lower part then cover with second part make a sandwich. Beat cream with an electric beater and add 5 tbsp icing sugar in remaining cream now spread and cover cream on the cake. Decorate with extra cream, pineapple chunks and cherries refrigerate and serve chilled.

 

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