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Ingredients
Cake
- 4 large eggs
- 2 large egg yolks
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter
Moistening Syrup
- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup pineapple rum, rum, or pineapple juice
Pineapple
- 1 ripe pineapple, you will need about 2/3 of it
- 1 cup Imperial Sugar Extra Fine Granulated Sugar (only needed if pineapple is not ripe)
Whipping Cream
- 3 cups whipping cream
- 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
Decoration
- Pineapple leaves
- A few maraschino cherries
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Line a 10 1/2 x 15 1/2-inch jelly roll pan with parchment paper. Alternatively, butter and flour pan and set aside.
- Using a mixer fitted with whip attachment, whip eggs and egg yolks for 1 minute. Add sugar and vanilla and whip until mixture is very light and pale, about 7-8 minutes.
- Meanwhile sift together flour, baking powder, and salt. Combine milk and butter and heat until hot.
- Stop mixer and add flour mixture, either mix in by hand or mix on lowest speed until combined, do not over mix.
- Add 1/3 of heated milk mixture and combine on low speed, add another 1/3 and once combined add remaining amount.
- Pour into prepared pan and spread evenly using a metal spatula. Place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13-15 minutes
- For moistening syrup, bring to a boil water and sugar. Allow to cool. Add liquor or pineapple juice.
- Peel pineapple and cut in 1/4-inch thick slices. Remove core using a small round cookie cutter. Cut crosswise about 1/4-inch wide.
- If pineapple is not ripe/sweet enough it is best to poach it. To do so, bring to a boil 3 cups water and 1 cup sugar. Reduce heat and add pineapple. Bring to a very low simmer and poach pineapple 8-10 minutes. Drain and let cool.
- Flip cake upside down on a sheet of plastic food film, parchment paper, or a clean kitchen towel. Peel off parchment paper.
- With minimum waste, cut rings out of cake with similar dimensions as trifle bowl. Remaining cake pieces will be puzzled together to make a solid layer into trifle bowl.
- Place a cake layer into trifle bowl. Spoon about 1/4 of syrup evenly onto cake.
- Scatter a 1/3 of pineapple onto cake (if using poached, ensure pineapple is cold).
- Whip whipping cream, sugar, and vanilla in a cold bowl to medium, almost firm peaks. Spread 1/4 of cream covering pineapple pieces.
- Repeat with cake layer, moistening syrup, 1/3 of pineapple and covering with a 1/4 of cream. Then repeat again.
- Add final piece of cake and moisten it. Cover surface with whipped cream rosettes and decorate with pineapple leaves and maraschino cherries.
