Pineapple Cake by Tahira Mateen

Pineapple Cake by Tahira Mateen

Pineapple Cake and Piña Colada

Ingredients for Sponge Cake:

1. Flour – 4 ounce / 1 cup
2. Eggs – 4
3. Ground sugar – 4 ounce / ½ cup
4. Salt – 1 pinch
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 vanilla essence.
• Then add sifted flour, into the batter, with a spatula, gently fold in the flour until it’s well blended.
• Pour the batter into the Greased “8 cake pan, and bake on Pre-heat oven to 200ºC and gas mark 7 for 15 to 18 minutes.
• When it’s done, let it cool down completely and cut in 2 layers.
• Then apply pineapple juice in layers, then place pineapple chunks and cream mix. and decorate with cream.
• Cut in pieces and decorate with cherries, pineapple slices and serve.

Ingredients for icing:

1. Whipped cream – 600ml
2. Icing sugar – 3 tbsp
3. Pineapple juice – ½ cup
4. Pineapple chunks – ½ cup
5. Cherries – as required

Method:

• Beat cream, when starts to thicken, add icing sugar and beat until stiff.
• Then add ½ cup whipped cream in pineapple chunks and mix well.
• Decorate cake with whipped cream, pineapple rings, cherries and serve.