Pineapple Pastry - cooking recipe

Ingredients

50 g flour
50 g cornflour
3 eggs, separated
1 teaspoon baking powder
100 g superfine sugar
1/2 teaspoon pineapple essence
8 ounces crushed pineapple
1 1/2 cups whipped cream
1 cup pineapple syrup

Preparation

Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8\" round tin.
Sieve the flours and the baking powder together 3 times.
Using an electric blender beat the egg whites to form soft peaks.
Gradually add sugar and beat till thick.
Add the yolks one at a time and beat well at low speed till well blended.
Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
Add the essence to a corner of the bowl and fold it in gently.
Bake for about 20-25mins till firm.
Once done remove the cake from the tin and cool completely. Slice the cake into two.
For the filling and icing :.
Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
Whip the cream to stiff peaks.
To assemble the cake :.
Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
Refrigerate for 2-3 hrs so it sets well.