Pineapple cake
Cake Ingredients
9 large eggs
1 ½ cup cups sugar
1 teaspoon lemon extract
1 cup flour
4 tablespoons corn-starch
3 tablespoons butter, melted
Frosting Ingredients
1 cup sugar
½ cup water
3 large egg yolks
1 cup butter, softened
3 tablespoons pineapple juice
¾ cup finely chopped fresh pineapple
6 slices fresh pineapple, peeled, cored and quartered
Method
Cake: Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans; dust with flour; set aside. Combine eggs and sugar in large bowl over a pan of hot water; do not heat. Whisk until sugar dissolves, beat in extract. Discard pan of hot water. With electric mixer, beat mixture on high speed until cool, pale coloured, and volume has tripled. Sift together flour and corn-starch. Add one-third of dry ingredients at a time, folding each addition into batter. Fold in melted butter. Divide mixture evenly into prepared pans. Bake for 20 minutes, or until cake tester in centre comes out clean. Transfer pans to wire racks to cool for 10 minutes; remove cakes from pans; place cakes on wire racks to cool completely.
Frosting: Combine sugar and water in saucepan, bringing mixture to a boil over a medium heat. Cook until candy thermometer registers 240 degrees. Place egg yolks in a bowl; beat with electric mixer until thick and pale coloured. Still beating yolks, add hot syrup; continue beating until mixture is cool, pale and thick. In another bowl, beat softened butter until creamy. Gradually beat butter into egg yolk mixture. Stir in pineapple juice. Mix 1 cup frosting with chopped pineapple; spread over top of one cake layer. Position second layer on top; refrigerate 15 minutes. When filling has set, frost entire cake. Refrigerate for 15 minutes. Before serving, decorate with pineapple slices.
Tried and tested in the THASC kitchen
Precious Art By Precious People 