• Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ingredients

Directions

  1. Preheat oven to 180 dec celcius. Grease and dust the baking tin and keep aside.
  2. Seperate the egg whites from the yolks. Using and electric beater, beat the egg whites till stiff.
  3. Sieve maida with the baking powder and soda and mix it with sugar , butter and egg yolks , along with vanilla essence and wisk till smooth
  4. Gently fold this mixture into the beaten egg whites till smooth. Pour this batter into the baking tin and bake for about 20-25 mins.
  5. Cool the cake and cut it into a small rectangle and further slice it horizontally into 2 slices.
  6. Beat the whipping cream topping with milk untill stiff ( I used the Pik brand Whipping topping, which wasnt very stiff on beating , but after refregerating for 10 mins , it attained desired consistency)
  7. Alternately , if using Amul fresh cream , beat the cream with sugar for 2 mins. Add the gelatine mixture and continue to beat till airy,for about 5 mins. Refrigerate for 10 mins and beat again. Chill in fridge for further use.
  8. Drizzle some syrup from the pineapple can into the cake slices(if using fresh pineapples, boil chopped pieces in sugar water for 5 mins ,and use that water to drizzle on the cake and the boiled pineapples instead of canned)
  9. Spread some whipped cream on the bottom slice of cake and add some pieces of pineapple on it.Cover it with the other cake slice and cover the entire cake with whipped cream. Decorate with pineapple and cherries.

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