Fresh Cream Pineapple Cake
Preheat oven at 180C.
Grease an 8 inch pan with butter and coat with flour; remove excess flour.
Out of 1 cup flour, take out 2 tbsp and replace it with 2 heaped tbsp corn flour.
First beat egg whites on high speed till soft peaks are formed.
Add essence and water and beat again.
Bake at 180C for around 20-25 minutes till the cake leaves the sides of the pan.
Cut in three equal layers with a leveler or sharp knife.
Put the second layer (topside down) and repeat the above step.
Decorate with pipin bag, pineapple chunks and cherries or as desired.