Pineapple and Cream Cake

Browsing through my Facebook, I came upon a discussion about how cakes in India are moist and fluffy. From the thread I got the idea to make pineapple cake for my husband's birthday which was yesterday. I looked online for sponge cake and went with Cake Boss's recipe. I made the right choice. Oh the cake was fluffy and light! I made two-layered cake filled with crushed pineapple(homemade) and whipped cream and frosted with the same. It was a great hit.

Ingredients for sponge cake:
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk(I used 2%)
1/4 cup butter
2 tsp baking powder
2 cups all purpose flour

For the filling and whipped cream:
1 large can pineapple chunks, drained and syrup reserved
1 cup heavy cream
3/4 cup powdered sugar
1 tsp vanilla

Method:
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs mixture on low speed until just combined,
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6.Bake at 325F for 45 minutes or until middle springs back, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Turn out onto wire cooling racks and cool completely.
7. Make tiny holes with toothpick on the top of the cakes. Spoon half of the reserved syrup over the cakes. Let them sit overnight.

Method for making whipped cream filling and frosting:
1. Pour chilled cream into a large chilled glass bowl. Add 1 tsp vanilla, powdered sugar and 2 tsp reserved syrup to it.

 3. Beat everything together using chilled beaters(electric hand blender) until soft peaks are formed and thick. Use this to fill and frost cake. Left over whipped cream can be refrigerated for 2 days or frozen.

Assembly of cake:
1. Place one cake on the cake stand or plate. Spread top with whipped cream.

2.Top with pineapple(chop the chunks ahead).

3. Layer the other cake on top.

4. Cover with remaining whipped cream. Decorate with pineapple. Refrigerate cake until the time of serving.

Note: Please do not skip step 1 of the sponge cake.
I made my own pineapple in syrup. It was less sweet and tasty.