For the cake
Self raising flour-1 cup
Sugar- 3/4 cup
Salt- a pinch
Butter- 3 tbs
Vanilla essence- 1 1/2 tsp
For the filling and syrup
Chopped pineapples- 1 1/2 cup
Sugar- 2 tsp
For the cream
Heavy whipping cream- 1 1/2 cup
Vanilla essence- 1 tsp
Powdered sugar- 3 tbs
Chopped pineapple and cherries for garnish
Chop pineapples into small cubes and add sugar and set aside for some time. Strain out the liquid that comes from pineapple.
Keep the pineapple aside( preferably in fridge) and simmer the liquid in a sauce pan in low flame for two minutes and allow it to cool.
Bring butter and eggs to room temperature. Separate the egg whites and the egg yolks.
Shift flour three to four times to make it light and airy.
With a hand mixture beat butter and sugar till it becomes a creamy and light mixture. Add egg yolks and vanilla essence and beat till it is light and fluffy.
Add in the flour little by little and mix well. In a separate bowl beat egg white till it forms medium stiff peaks. This will take about two minutes. Now gently fold this into the cake batter and pour into prepared cake tin. I used a 18″x 13″ pan. Bake in 300 degree F for about 10- 12 minutes or till a tooth pick inserted in the center comes out clean. Allow the cake to cool down completely.
To make the whipped cream. Keep the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream,essence and sugar. Beat this in a low speed for one minute and then increase the speed to high and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the cake.
To assemble the cake:Cut cake into desired sized. I cut my sheet cake into three equal sized pieces. Place one sheet and drizzle a little of pineapple syrup. Spread a layer of whipped cream and then a little of chopped pineapple. Place the second layer, drizzle syrup,spread cream and pineapple pieces. Place the last layer, sprinkle some syrup and spread the rest of the cream all over and decorate. Enjoy!