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The measure of ingredients will serve 6 persons.Dry Ingredients:

  • 120 gm refined flour
  • 5 tbsp powdered sugar
  • 1/2 tbsp baking powder
  • 1/4 tbsp baking soda

Wet Ingredients:

  • 200 ml condensed milk (1/2 tin)
  • 1/2 tbsp vanilla essenc
  • 1 tbsp oil or glycerin
  • 50 ml milk
  • 50 gm butter (normal salted)
  • 1 cup Pineapple (sliced)
  • 2 cups of water
  • 1/2 cup Sugar
  • Frosting:
  • 2 cups of double whipped cream


For making the sponge cake:

  • Preheat the oven or microwave convection at 200 degrees.
  • Sieve the flour, baking powder and baking soda.
  • Grease the baking tin well with butter.
  • Sprinkle flour onto it and tap.
  • In a big bowl soften the butter with an electric beater.
  • Add the powdered sugar and blend it well.
  • Add condensed milk and beat continuously for 7 to 8 minutes.
  • Add milk and beat at speed 1.
  • Add glycerin or oil and vanilla essence.
  • Beat for more 5 mins.
  • Bake at 180 degrees for 40 mins.

For making the pineapple juice:

  • Slice the pineapple pieces finely.
  • Boil them with 1/2 cup of sugar and 2 cups of water for 15 to 10 minutes or in a pressure cooker till the acidic element of the fruit goes away, otherwise it can spoil the cake.
  • Strain the juice. Keep the juice separate.
  • Combine the pulp beaten whipped cream and keep aside for the filling.

Assembling the baked cake:

  • Slice the cake into two halves.
  • Soak the two halves separately with the pineapple juice.
  • Keep the lower slice on the tray and place the fruit mixed with the whipped cream and place the top slice on it.
  • Sprinkle more juice on top.
  • Cover the whole cake with the whipped cream with the help of a spatula.
  • Keep the cake in the refrigerator for 30 minutes.
  • Take out and apply the second coating of whipped cream.
  • With a piping bag make flower decoration and arrange cherries on top.
  • Chill for another hour and serve.
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