Oil the pan and sprinkle some flour in it
Roll it all over the pan till all of it is covered with flour.
Dust out extra flour
(I prefer to use my cooking pans for baking the cakes)
Preparing the Sponge:
Mix and sieve flour, baking powder and salt
Grind your sugar till its sandy in texture. Avoid powdering it too much
Now separate the egg whites and egg yolks
Take a bowl large enough to hold the entire mixture. Use this one to put egg whites in. Make sure your bowls and beater are dried properly
Use a smaller bowl to put egg whites of each egg one by one. If the egg white is fine, pour it in the large mixing bowl mentioned in the above step
This helps if the egg turns out to be stale or any egg yolk breaks into the egg white. If that should happen, discard the egg. This way you will not have to worry about getting all of your egg whites ruined
Not even a drop of egg yolk should be mixed in the egg whites. Otherwise the beaten egg whites will not turn fluffy
Put the yolks of all eggs in a separate bowl
Start beating egg whites. You have to beat all the mixture in one direction. i.e. it should be beaten in either clockwise or anticlockwise direction
Beat the egg whites till they become stiff
Now beat egg yolks. And pour them into the egg whites mixture and mix it with a beater
Start adding sugar little by little while beating till all of sugar is completely beaten in the mixture
Turn off your beater and add flour to the mixture. Mix it well with your hands. Make sure that you’re using the same mixing direction that you used for beating
Make sure that you’re using the same mixing direction that you used for beating
Do not mix it overly. Stop mixing as soon as its evenly mixed.
Pour the mixture in the pan
Tap it a little before placing in oven
Baking time is 45 minutes
Never open the oven before this time. Otherwise your cake may be punctured and go flat
Open the oven after 45 minutes if you notice that the surface of the cake has gained a beautiful brown shade then you can test it
If you notice that it is till white and uncooked then close the oven and wait. (Baking time varies from oven to oven)
If the cake appears to be done, insert a shashlick pick in it. If it comes out clean. The cake is done. If not, give some more time to the cake
Take out the cake from oven and let it cool outside. Dont leave it in oven for this step
Cream Preparation
Place your cream packets in your freezer 20 – 25 minutes before beating.
Pour out cream in a bowl. Beat it till becomes fluffy
Add sugar and beat till it becomes thick enough. Add a few drops of Vanilla essence
Adjust sugar according to your taste. 3-1/2 tablespoons of sugar are enough
Refrigerate it for some time
Avoid over beating cream so that it does not turn into butter
Assembling the Cake:
Split the cake carefully from the center in two equal halves
Place lower half of the cake on the cake plate
Moist it with half of the pineapple juice and
spread fruits over it.
Spread cream over it
Moist the other half with juice as well leaving some of the juice
Place it on the other half (Upper half of the cake may stick to the plate. Dont get panic and leave the sticky parts)
Moist the top again with the rest of the juice.
Beat the cream further to make it more stiffer for the upper surface and spread it over the cake
Now you can decorate the top with fruits
If you can write something, then save a portion of cream, add some icing sugar and your desired food color it it till it thickens
Pour it in some plastic bag and push it in a corner
Make opening by cutting the corner and write/make anything you want on the cake.
I’ve tried my best to share the Do’s and Donts, rest you learn by experience 🙂