Celebrating 100 posts with pineapple sponge cake!

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup corn starch
• 1/2 tsp baking powder
• 1 cup sugar
• 1/4 tsp salt
• 4 eggs
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream
• 3.5 tbsp sugar
• 1 tsp imitation rum extract
• Pineapple chunks
• Sugar water

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Preparation

• Heat oven to 350 degrees F and grease a 9-inch baking tray.
• In a small bowl, sift together the flour, cornstarch, baking powder and salt. Keep aside.
• In the bowl of your electric mixer using whisk attachment, beat together the egg yolks, vanilla essence and 1/2 cup of sugar on high speed until thick and pale. The mixture will double in amount.
• Transfer the egg yolk mixture to a bowl and clean and wipe dry the mixer bowl and whisk attachment. Now beat the egg whites with rest 1/2 of sugar at medium speed until stiff and glossy about 3-4 minutes.
  
• Fold the egg yolk mixture into egg white mixture and mix lightly with the use of a spatula.
• In three additions, add the flour mixture mixing lightly after each addition.
• Now transfer the batter to the greased baking pan and smooth the top with an offset spatula.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  
• Let the cake cool for 10 minutes before transferring to the cooling rack.
• Let it cool completely on a cooling rack. Put the bowl of your electric mixer and whisk attachment in the freezer for 5 minutes.
• Add the heavy cream and sugar in the chilled bowl and using whisker attachment beat for high speed until it forms a soft peak. It won't take more than 2-3 minutes.

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