- Oven Temp: 400 F/204 C
- 4 eggs
- 3/4 glass flour
- 3/4 glass powdered sugar
- 3/4 tsp. vanilla quintessence
- 3/4 tsp. heating powder
- 2 cake tins, 8 inch round-fixed with margarine paper or lubed and floured
- 1 glass hacked pineapple (the tinned ones which arrive in a syrup, is fine)
- 1/4 measure of the syrup
- 2 glasses cream-chilled and whipped enough to hold its shape
- Oil the base of the tin and sprinkle some flour or granulated sugar over it, till very much covered.
- In a blending dish break the eggs each one in turn.
- Include the sugar, vanilla, salt and preparing powder and beat well till it turns out to be light and frothy.
- You will realize that it is sufficiently beaten when the blend leaves a trail when the mixer is lifted and moved over the hitter. This trail soon mixes once again into the hitter.
- With an elastic spatula, crease in 1 tbsp of the flour with light cutting, descending, upward and outward strokes. Include whatever remains of the flour similarly.
- Prepare in a pre-warmed broiler for around 15 minutes. Put in a sharp blade, and in the event that it confesses all, the cake is finished.
- Whenever cool, sprinkle a large portion of the pineapple syrup on one, layer with whipped cream and the cleaved pineapple. Cover with the other cake layer, sprinkle syrup and cover with cream everywhere.
- Design with the pineapple cuts and chill.
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