Sponge cake - 1 pound
Pineapple slices tined - 1 small tin
Light custard - 1 cup ( 1 cup milk, 1 tbsp level custard powder, sugar 1 tbsp)
Egg whites - 3
Cream fresh - 150 g
Sugar granulated - 1/2 cup + 2 tbsp
Pineapple essence - 1/2 tsp
Cherries cut in halves - 4 pieces
1. Make the custard by boiling 1 cup milk, mix the custard
powder in 2 tbsp water, pour in the milk with sugar, boil
for further 2 minutes and keep it aside to cool completely.
2. Take a sieve and drain the pineapples completely, take three
of the pieces and chop it finely, keep the rest for decorating.
2. Take a shallow serving bowl or a deep cake stand will also do.
3. Halve the sponge cake into two and put one piece on the
serving plate and the other one on a flat plate.
4. Pierce both the halves with a fork and spread the custard
evenly on it, let it soak and be soft.
5. Take a shallow bowl and fill half of it with ice, take another
bowl and put the cream, pineapple essence and 1/2 cup
sugar into it, place it over the ice bowl and whip the cream
with an electric mixer until it is light and fluffy, be very
careful not to over beat it.
6. Take another clean bowl and put the egg whites in it,
whip it with a clean electric mixer until it is light and
fluffy, put 2 tbsp of granulated sugar in it and beat it
again to mix it.
7. Add the whipped cream with the egg whites and mix it
gently with a wooden spatula until incorporated well.
8. Take 3 tbsp of the whip cream egg white mixture in a
small bowl, mix it with the chopped pineapples and spread
it evenly on the base of sponge cake, place the upper part
of the sponge cake over it taking great care not to break it.
9. Spread the remaining cream over the sponge cake covering
it completely. Make a swirl design on the sides of it.
10. Take four of the drained pineapple slices and place it on top
of the sponge cake soufflé and place half cut cherries on top
of the pineapple, can use drop of mixed jam also if cherries
are not available.