Ingredients
Scale
For the Sponge
- 460 g All-purpose flour
- 12 g Baking soda
- ½ tsp Salt
- 400 g Sugar
- 250 g Milk
- 150 g Water
- 100 g Oil
- 10 g Melted butter
- 1 tsp Vanilla essence
For the Compote
- 200 g Chopped pineapples
- 80 g Sugar
- 50 g Water (a)
- 1 tbsp Lemon juice
- ¼ tsp Salt
- 1 tbsp Cornflour
- 2 tbsp Water (b)
For the Soaking Syrup
- 60 g Water
- ¼ tsp Vanilla essence
For the Frosting
- 400 g Sweetened Whipping cream
For decoration
- Fresh cherries, as required
- Pineapple slices, as required
Instructions
For The Sponge
- Preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan). Also, prepare two 6-inch round baking tins by greasing a very little oil and placing a butter paper at the bottom.
- In a bowl, sift all the ingredients, starting from all-purpose flour, sugar, baking soda and salt.
- In a different bowl, mix all the liquid ingredients: milk, water, oil, melted butter and vanilla essence.
- Add the liquid ingredients into the dry ingredients gradually in parts, and mix well to get a smooth batter. Pour the batter into the prepared baking tins equally to end up with equal layers of sponges.
- Bake them at 180° C or 350° F (OTG mode: lower rod mode only) for 35 – 40 minutes or until the toothpick inserted in the middle comes out with a few dry crumbs sticking.
For The Compote
- In a small bowl, mix water (b) and cornflour to make a slurry and set aside.
- Add chopped pineapples, sugar, salt, lemon juice and water (a) in a heavy bottom saucepan and cook in medium heat until all the sugar is dissolved and the pineapples become a little soft.
- Once the pineapples are soft, add the cornflour slurry and cook until you have a thick sauce and all the pineapples are cooked properly but still chunky.
- Transfer it to a bowl and let it cool down completely.
For The Soaking Syrup
- Mix both the vanilla essence and water to make the frosting.
For The Frosting
- Beat the whipping cream with an electric hand beater until it reaches its soft peak.
Assembly
- After baking, let the sponges cool down entirely before de-moulding and dividing. After it has completely cooled down, de-mould them with a palette knife. Divide the sponges into two parts with a cake leveller.
- Cake base on a turn table and pipe a bit of frosting in the middle so the cake stays in place.
- Place a layer of sponge on top and soak it with soaking syrup with the help of a pastry brush.
- Pipe some frosting and smooth it out using a bent palette knife or an offset spatula.
- On top of the frosting, place the pineapple compote, followed by another layer of sponge. Repeat the same with the rest of the layers. Remember to soak the top layer as well.
- Pipe thin layers of frosting all over the cake to crumb coat the cake and smooth it out. Remove the excess with a scrapper. Keep it in the refrigerator for 15 – 20 minutes so the frosting sets a bit.
- After 15 – 20 minutes, for the final frosting, pipe the frosting all over the cake again. Smooth out a bit with a palette knife.
- Now, run a cake comb through the side of the cake.
- Then, with a small closed star nozzle pipe shell border around the base of the cake. For the top part, pipe rosettes around the edge of the cake and place fresh cherries on them.
- Lastly, place slices of pineapples in between the rosettes.
- Prep Time: 50 to 55 minutes
- Assembly Time: 20 to 25 minutes
- Cook Time: 30 to 35 minutes