INGREDIENTS
For the cake:
1.5 cup flour
1 cup castor sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup curd
1/4 cup butter/ oil
1 tsp vanilla essence
1/3 cup water
3-4 tbsp milk
For creaming and decoration of the cake
250 ml whipped cream
3 -4 tbsp castor sugar
1 tin pineapple chunks
1 tsp Vanilla essence
Sprinkles for decoration
Baking the cake
Pour all the cake ingredient in a bowl and mix it slowly. If the mixture gets thick, keep adding little milk. Whip it thoroughly
Grease the cake tin with oil and sprinkle some flour over it.
Transfer the ingredients in the cake tin, and bake it in a pre-heated oven for about 25 to 30 minutes. When the cake is baked, cool for about 15 minutes
Preparing the Cream
Place an empty bowl in the freezer for about half an hour.
Now take a 2nd bowl and fill with few ice cubes.
Now place the 1st bowl in the 2nd bowl and pour whipped cream in it.
Add 3 to 4 tbsps castor sugar and vanilla essence. Whisk the cream till it is light and has firm peaks.
Slicing & creaming the cake
Slice the cooled cake into two layers.
Take 1st cake layer and brush it with pineapple syrup from tinned pineapples.
Then spread cream over it and put some pineapple chunks on it. Again spread cream.
Now apply pineapple syrup to the 2nd cake layer and place over the 1st layer. Spread cream on it.
Completely cover both the layers with cream and set aside in the freezer for 15 minutes.
Cake decoration
Now apply another layer of cream on the entire cake and give a fine finishing to the cake. Decorate the cake with pineapple chunks, sprinkles or cherries.
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