Fresh Cream Pineapple Pastry Recipe

Ingredients for Sponge Cake:

1. Flour – 4 ounce
2. Eggs – 4
3. Baking powder – 1 tsp
4. Sugar – 4 ounce
5. Vanilla essence – 1 tsp

Method:

• With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7mins, until the batter doubles in volume.
• Then add sifted flour, vanilla essence and baking powder into the batter.
• With a spatula, gently fold in the flour until it’s well blended.
• Pour the batter into the Greased “8 square cake pan, and bake on Pre-heat oven to 180ºC and gas mark 4 for 25 to 30 minutes.
• When it’s done, let it cool down completely and cut in 2 layers.
• Then apply pineapple juice in both layers, then place pineapple pieces and decorate with cream.
• Cut in pieces and decorate with cherries and serve.

Ingredients for icing:

1. Whipped cream – 12 ounce
2. Icing sugar – 4 tbsp
3. Pineapple juice – ½ cup
4. Pineapple chunks – as required
5. Cherries – as required

Method:

• Beat cream, when starts to thicken, add icing sugar and beat until stiff.
• Then decorate cake with whipped cream and serve.