PINEAPPLE PASTRY

Steps:

• 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.