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Light as a feather, and with all the lusciousness of pineapple. Unbelievably economical, it can also be served as a dessert.
Ingredients
1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
250 gms fresh cream
3 to 4 tbsp powdered sugar
1 tbsp chocolate sauce
1 small can (450 grams) pineapple slices
a few cherries for decoration
Method
Sieve the flour, baking powder and soda bi-carbb together.
Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
Cool the cake.
Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, you apply the pineapple can syrup.
Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
Chop 3 (finally) slices of pineapple and keep aside. Whipped the cream with sugar.
Apply cream on one side of the cake part and then spread the choped pineapple over it.
Take 2nd part of the cake, apply whipped cream on both sides & keep it over the 1st part...then spread choped pineapple layer over it.
Now take third part of cake, Apply cream on one sides & place it over 2nd part. Now the cake parts has been placed like a sandwich.
Now cover the whole cake with fresh whipped cream.
Decorate the cake with cream icing & choco-sauce icing as you wish.
Place pineapple slices & cherries over it.
A simple recipe of eggless sponge cake can be use as a base for many other desserts like pineapple gateau, orange gateau, almond praline cake etc.
