Ingredients

Prepare Sponge (with oil):

• 4 Eggs (room temperature)
• 1 Cup Caster sugar
• ½ tsp Vanilla essence
• 1/3 Cup Cooking oil
• 1 & ½ Cup All-purpose flour
• 1 tsp Baking powder
• 1 pinch Himalayan pink salt
• 1/3 Cup Milk (room temperature)

Prepare Frosting:

• 400ml Chilled whipping cream
• 2 tbs Icing sugar
• ½ tsp Vanilla essence

Assembling:

• Pineapple syrup
• Pineapple chunks
• Cherry

Directions

Prepare Sponge (with oil):

1. In a bowl, add eggs and caster sugar, and beat well.
2. Add vanilla essence and cooking oil, and beat until combined without over-beating.
3. Place a sieve on the bowl, add all-purpose flour, baking powder, and pink salt, and sift well.
4. Add milk and whisk until just combined, avoiding overmixing the batter.
5. Transfer the batter to a greased 8” baking pan lined with baking paper and tap a few times.

Option # 1: Baking without oven (Pot baking)

1. In a pot, place a steam stand/wire rack, cover, and preheat on medium flame for 10 minutes.
2. Bake in pot on low flame for 45-50 minutes or until skewer comes out clean.

Option # 2: Baking in oven

1. Bake in a preheated oven at 170°C for 35-40 minutes or until skewer comes out clean.
2. Let it cool.

Prepare Frosting:

1. In a bowl, add whipping cream and beat well.
2. Add icing sugar and vanilla essence, and beat until stiff peaks form. Set aside.

Assembling:

1. Remove cake from baking pan and, with the help of a cake knife, horizontally cut two layers of cake.
2. Place the first layer of cake on a cake stand, drizzle pineapple syrup and spread prepared frosting with a spatula.
3. Add pineapple chunks and spread a thin layer of frosting.
4. Place the 2nd layer of cake and spread prepared frosting on it.
5. Now spread prepared frosting over all sides of the cake and refrigerate for 4 hours.
6. Decorate with whipped cream, pineapple, cherry, and serve!