Fresh Cream Pineapple Cake
3/4 cup Castor sugar
1 tablespoon Flour cup – 2
2 tablespoons Corn flour heaped
1 1/2 teaspoons Baking powder
1/2 teaspoon Vanilla Essence
2 tablespoons Water
6 tablespoons Icing sugar
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.
Sieve flour, add baking powder in it and mix with spoon.
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.
Cover and refrigerate for 3-4 hours and serve chilled.
Wednesday, September 15, 2010 - 12:09pm