Ingredients:
CAKE:
5 egg whites
140 g (5 oz) sugar
1 tsp vanilla extract
5 egg yolks
100 g (3.5 oz) cake flour
20 g (1 ½ Tbs) cornstarch
a pinch of baking powder
FILLING:
8 pineapple rings (canned)
1/4 l (1 cup) pineapple juice
1/4 l (1 cup) water
30 - 40 g (2 - 3Tbs) cornstarch
50 g (3.5 Tbs) sugar
1/2 l (2 cups) cream (for whipping)
70 - 100 g (2.5 - 3.5 oz) powdered sugar
3 - 4 Tbs rum
Preparation:
- CAKE: Sift together flour, cornstarch and baking powder. In a separate bowl whip the egg whites till stiffened. Gradually add the sugar and beat well again. Add yolks and vanilla extract and beat well. Fold in the sifted flour mixture.Pour into lined tin and bake for 12 minutes at 180 C (350 F). Insert a skewer into the centre of cake and if cooked it will come out clean.When cool, divide the cake into two uniform layers with a serrated knife.
- FILLING: Cut 8 pineapple rings into squares, and quarter the remaining 3 rings. Take 4 Tbs of pineapple juice into a small bowl and mix with cornstarch. Combine remaining pineapple juice and water and bring to boil. Add cornstarch mixture and cook for about 2 minutes. Let cool. Fold in pineapple squares.Whipp cream until stiff. Add sugar. Combine1/2 of whipped cream with the pineapple filling.
- Sprinkle bottom layer of cake with rum, spred with the filling, cover with second layer.
- Frost cake top and sides with remaining whipped cream. Decorate with pineapple ring quarters.
