Fresh cream Pineapple cake

This time on my birthday on 22nd sepetember I prepared this cake and shared with my family,colleagues and neighbours.You can add any other fruits also to make a different variety.But the Basic sponge cake should be good.I did no feel the exhaustion due to the presence of a little helper my 8 year daughter in my home.In fact she only whipped the cream and did all the preparations and we enjoyed a lot.It was exciting  to see to little eyes just waiting for the cake to finish and the gobble it up.I also made one eggless variety chocolate cake.going to put up that post soon.
Have a nice baking time 🙂

Ingredients
1.3 eggs
2.5 tbsp of Heaped refined flour(Maida)
3.5 tbsps of powdered sugar
4.1/2 tsp vanilla essence
5.1 tsp glycerine
6.1 pineapple cut into round slices.
7.100 ml fresh whipped cream

Tools needed
1.Cake mould or baking tin
2.Piping bag for icing
3.Palate knife to apply cream
4.Nozzle for decoration
5.Bread knife for slicing the cake
6.measuring sppons
7.Mixing bowls
8.Electrical beater

Preparing the Icing
1.Beat the fresh cream topping with an electric beater for 15 to 20 minutes till it doubles up and
start forming stiff peaks.
2.if it is unsweetened cream add powdered sugar and mix.
3.keep it in the refrigerator.
4.Boil the pineapple slices in sugar syrup in a pressure cooker for 15 to 20 minutes.
5.Strain the syrup and keep the pineapple slices separately.

 

Preparing the oven
1.Preheat the oven to 250 degree celcius
Preparing the Baking tin
1.Grease a 500 gm cake mould or baking tin with butter.
2.Dust maida evenly on the tin.

Preparing the Dry ingredients
1.Measure flour and baking soda .
2.Sieve flour and baking soda in a container with a strainer.
3.Measure sugar separately powder and keep.
Preparing the Wet Ingredients.
1.Separate the egg whites and egg yolk.
2.Beat the egg whites with an electric beater till stiff white snowy peaks are formed.
3.Add vanilla essence and glycerine to the egg yolks.
4.Add thr egg yolk mixture to the egg whites and beat till it blends completely .Don’t overbeat.
5.Add the powdered sugar and beat again till it forms a frothy mixture.

 

 

Mixing dry and wet ingredients
1.Fold flour into the egg mixture with a spatula part by part so that it blends nicely.
2.No need to beat it.
Baking
1.Pour this mixture into the mould and keep it inside thepreheated oven.
2.Bake at around 180 degree celcius for 25 to 30 minutes.Check with a fork if it comes out clean
take the cake out.
3.Dont let the cake burn.

 

Icing the cake
1.Slice the cake into two halves with a knife.
2.Soak the slices with pineapple syrup with the help of a spoon.
3.Don’t add too much syrup the cake may break.
4.on the botton cake slice add a layer of whipped cream and pineapple slices.
5.Add the other cake slice.
6.With a palate knife cover the entire cake with whipped cream.
7.Decorate the border for the cake with  the leaf nozzle and then with a star nozzle.
8.Refigerate and serve..