INGREDIENTS
- 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.
