IT Café Online

Ingredients

eggless sponge cake (using 1/2 tsp pineapple instead of vanilla essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar

Method

Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).

If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat.

Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake.

Place other half on top spread the yellow icing all over top and sides.

Smoothen out with a knife dipped in hot water.