A classic bakery style layered pineapple flavoured cake that is deliciously moist and filled and frosted with delicately sweetened, soft whipped cream. Perfect for a birthday or any celebration!
In a deep bowl, beat the eggs on a high speed for about 6-8 minutes or till they turn pale in colour and fluffy. Add sugar in parts and continue beating. Add the pineapple essence/vanilla extract too.
In another bowl sift together the flour, baking powder, cornstarch and salt four times. It is important to sift it so many times as we want a light, airy cake. Sifting helps incorporate air into the flour and gives it the desired spongy texture which is very essential for a pastry cake.
The original recipe asked for 700ml of whipping cream. I still had some leftover after decorating it, so I plan to use only 500ml next time. However if you like a thick layer of whipped cream on your cakes - to fill and frost, then by all means use 700ml.
If you don't have pineapple juice to brush on the cake layers you may use simple syrup (mix of 1/4 cup sugar dissolved in 1/4 cup warm water and stirred till the sugar dissolves completely - then cooled down before using) flavoured with a few drops of pineapple essence.