This cake is made with passion fruit sponge

layered with cream and pineapple jelly.

Passion fruit juice was included in the making

of the sponge.

Pineapple stewed and mixed with light gelatine

was used for layers with cream.

The pineapple -passion fruit combination was

excellent.

So,do try this combination and post in your

comments and suggestions!

INGREDIENTS ( for the sponge)

4 eggs ( separate whites from yolks)

A pinch of cream of tartar (optional)

1 cup sugar

1.5 cups flour

3/4 tsp baking powder

1/2 cup passion fruit juice

a pinch of salt

METHOD

Beat egg whites stiff, with cream of tartar.

Add sugar and egg yolks and beat till creamy

and sugar is dissolved.

Add passion fruit juice.

Fold in the flour ( mixed with baking powder)

till all the ingredients are well corporated.

Pour into a greased tray .

Bake at 180 C for 25-30 minutes.

Remove from oven (always switch off the

oven ,and remove cake after 5-10 minutes)

Allow to cool completely and cut into layers.

Syrup to moisten the cake ( 2 options)

1.Passion fruit juice

2. 1/4 cup water sweetened with sugar

Pineapple jelly

Remove the core from the pineapple.

Make into a pulp ,add sugar to taste .

Take 2 tsp of gelatine, add a little water and

allow to bloom.

Cook the pineapple till mushy,add gelatine and

stir on a slow fire.

Allow to set in the fridge . As I have used the

pulp without straining,the jelly will not be firm.

If you need a firm jelly , strain and use the

juice +3 tsp gelatine.

For the cream

200 ml Whipping cream

2-3 tbsp. powdered Sugar

Essence

Beat stiff and use on cake.

To assemble the cake

Moisten all the cut layers of the cake.

Arrange a layer of the jelly ,cover with cream

then another layer.

Likewise,repeat for next layer .

Cover the cake with cream , and use your skills

to decorate the top.