This cake is so sweet and it looks absolutely darling on a pretty plate. Bring it with you to a party or better yet make it for a friend or family member who is celebrating a birthday. Now, I won’t lie to you, this cake does take some skill and patience to make, however, it is possible to do and once you make this cake you’ll feel like a professional baker from an upscale bakery. LOL I sure felt pretty proud of myself after making this yumminess.
I really like looking at this cake because if you have a set of icing pipers with different design lids you can really get creative with your decorating. Have fun!
Ingredients
3 Eggland’s eggs
1/2 cup caster sugar
3/4 cup Gold Medal cake flour
1 tbsp. Kerrygold butter
1 tbsp. McArthur milk
1/2 tsp. vanilla essence
Additional Ingredients
2 cups whipping cream
2-4 tbsp. icing sugar
1 tsp. vanilla essence
1 can of Dole pineapple rings
6 tbsp. drained pineapple juice from the can
Instructions
Reserve 2-3 pineapple rings for the top garnish. Cut up the remaining into small pieces and drain well. You’ll need about 1 cup of chopped pieces.
Warm the pineapple juice in the microwave, then add the sugar and mix until dissolved. Set aside to cool for later.
Spray an 8″ cake pan with cooking spray and line the bottom with parchment paper. Use a slightly smaller one if you want a higher cake.
Preheat your oven at 340F.
Combine the butter and milk in a small bowl and set aside.
Sift the flour twice to aerate it and set aside.
Beat the eggs and sugar for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn’t get too warm, if you stick your finger in it, it shouldn’t be too warm. Remove the bowl from the hot water.
Next, put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.
The eggs will have started expanding from the beating. Keep beating for 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.
Once you have reached this consistency, remove the beaters and use a whisk. Whisk the egg mixture for a few seconds.
Sift the flour into the egg mixture. Using a spatula, gently fold the flour in using 30 strokes or less. Do not over mix or you will lose all the air that has built up in the eggs.
Take the bowl of butter and milk that you had kept in the hot water, add it into the batter. Add vanilla essence. Now gently fold again until the batter is well combined and shiny.
Pour into the prepared pan. Pick and drop the pan twice to remove any excess air bubbles. Bake for about 23-25 minutes.
Check using a toothpick – it should come out clean to indicate the cake is ready. Again pick and drop the pan twice to prevent it from shrinking as it cools.
Now turn the pan over on a cake rack but do not remove the pan. Let the pan cool down until it is easy to handle with your hands without getting burnt.
Meanwhile, whip your cream with 2-4 tbsp. icing sugar and 1 tsp. vanilla essence. Adjust sweetness to your taste and set aside.
Remove the pan from the cake, remove the parchment paper. Cut the cake in half, drizzle or brush the pineapple syrup all over the cut halves, then add cream followed by the pineapple pieces. Cover them with more cream, put the second half of the cake and cream the top. Decorate with pineapple pieces/rings.
Chill until the cream sets, then serve
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Quick Tip: This cake is a wonderful treat to serve at a party.