Pineapple Cream Cake


2 cup all purpose flour (maida)
2 tsp baking powder
1 tsp baking soda
2 eggs
1 tbsp vanila essence
1 cup powdered sugar
1 cup full cream milk
1 cup oil

1 cup chopped pineapple chunks
1 cup whipped cream
Few cherries
Pineapple Syrup

Method to bake:

Seive flour, baking powder, baking soda and sugar and mix in a bowl
Beat eggs, milk, oil, vanila essence with electric beater for 5-6 minutes.
Add the dry flour mix 1 tbsp at a time while mixing the batter continously in single direction.
Once, all the ingredients are mixed well, beat with electric mixure for about 5-10 minutes.

Preheat oven at 180 degree centigrede.
Put a parchement paper in your cake tin. I used a 10 cm diameter cake tin.
Pour the batter into cake tin and gently tap from the sides to let go of any bubbles formed.

Bake tke cake for 45 minutes at 180 degree centigrede. Do a knife test to check if cake is baked well and knife comes out clean.
Allow the cake to cool down. Cut the cake into two equal layers.

Whip whipping cream with 2 tbsp sugar and 1 tbsp of pineapple syrup using an electric beater till soft peak in formed.

Put one layer of cake on the plate. Sprinkle 2 tbsp pineapple syrup evenly.
Gently spread 3-4 tbsp of whipping cream evenly on the cake. Sprinkle half of small pineapple chunks over the cream.
Gently place the other layer of cake.
Spread the remaining whipped cream to the cover the cake completely.

Decorate the cake as you wish pineapple chunks and cherries.
Refrigerate the cake for an hour before you cut it.

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