Ingredients :

6 eggs, yolks separated from whites
175 gms sugar
150 gms flour sifted
90 gms butter, melted and cooled (optional)
9" round cake tin
¼ tsp Pineapple Essence


For the Icing :

400 - 500 gms Fresh Cream
Icing sugar according to taste

Few drops of pineapple essence
1 small tin Pineapple Rings

Chill the cream in the freezer for 15-20 minutes. Remove it from the freezer and beat the cream with an electric egg beater. When the cream is slightly thick add the icing sugar and pineapple essence. Beat the cream for some more time till the cream is thick and form peaks. Slice the cake into two. Put some pineapple syrup on the lower half (about 3 tbsp). Then put some cream and spread on the cake. Cut pineapple into small pieces and spread on top. Once again put about 3 tbsp of syrup on the cake and then spread the cream over the top and sides of the cake with a metal spatula. Fit an icing bag with a star nozzle and pipe the cream on the border of the cake - here of stars - round the cake's edge. Cut the pineapple into halves and decorate on the sides.


Procedure for making the cake :

In a bowl, whisk the egg yolk with the sugar until the mixture is pale and falls in a thick ribbon. Beat the egg whites till very stiff. Fold in the flour in 2 or 3 additions, alternating with egg whites and butter. Pour the mixture into a buttered and floured cake tin. Bake in an Oven pre-heated to 1 70ºC for 35 to 45 minutes for a deep cake, 20 to 25 minutes for shallow cake. The cake is done when the edges have left the sides of the tin. Cool the cake on a wire rack.