Pineapple Cream Cake

Ingredients for sponge

Eggs 4
Flour 4 ounces
Baking powder 1 tsp
Caster sugar 4 ounces
Vanilla essence or Pineapple essence 1 tsp

Ingredients for icing

Fresh cream whipped 12 ounces
Icing sugar 2 ounces
Pineapple titbit 2 cup
Cherries for decoration 

Method for sponge

Beat eggs and sugar till light and fluffy, add essence, gently fold in the sieved flour and baking powder mixture, and bake in a preheated oven for 20 minutes on 180 degrees.

Method for icing

Beat cream stiff add icing sugar.

To assemble

Spread 1 layer of cake on a serving platter, sprinkle with 3 to 4 tbsp of fruit syrup. 
Spread with whipped cream, sprinkle with pineapple, cover with second cake, again moist with fruit syrup.
Cover the sides and top with cream and fresh pineapple and cherries all over the top and sides of the cake, serve chilled.