Pastry in India are very soft cakes that are slightly moist, mildly sweet and layered with whipped cream and fruits. Pineapple Pastry is one of my fav pastries, which is best in some of the specialty bakeries like “Sweet chariot”. Always have been wondering how can the cake be so light, moist, and soft. Finally decided to get my hands into making it :). I tried this cake several times, to get the texture perfect. Loved the fact that this cake was eggless, which most of my family old and young enjoyed.
all-purpose flour 2 cups
baking powder 2 tsps
butter ½ cup
powdered sugar 1 cup
water ½ cup
yogurt ¾ cup
vanilla essence 1 tsp
salt ¼ cup
for cake assembly
canned pineapple 1 cup finely chopped
pineapple juice/syrup ¼ cup
whipped cream 2 cups
powdered sugar 3 tbsp
pineapple slices for garnish
Preheat the oven 325 deg Fahrenheit.
Prepare two 9 inch round pan by greasing with butter or oil and dust it with flour.
Mix the flour and baking powder in a small bowl.
Add the salt, sugar, butter, water and vanilla.
Beat the mixture using a wooden spoon or a beater till well blended.
Add the yogurt to the cake batter and beat till smooth. The batter looks almost glossy when done.
Transfer the batter into the prepared pan.
Bake for about 20-25 minutes.
for cake assembly
Whip the cream with the sugar for about 3 – 4 mins, till the soft spikes hold up.
Place one sponge on the plate upside down, poke the cake with a fork.
Sprinkle 1 tbsp of the pineapple juice/syrup on the cake.
Spread a layer of the cream over the cake and then spread the pineapple pieces.
Place the second sponge cake, poke the cake gently with a fork.
Sprinkle the remaining pineapple juice/syrup.
Cover the cake with whipping cream.
Garnish with the pineapple slice, chill and serve.