Pineapple Lemon Delight

                                           Pineapple Lemon delight's


Ingredients for sponge cake

Eggs 2

Caster sugar 2 ounce

Flour 2 ounce...

Vanilla essence ½ tsp...

Ingredients for filling

Fresh cream whipped 12 ounces

Eggs 3 separated

Caster sugar 5 ounces

Lemon juice 2 tbsp

Pineapple essence ½ tsp

Gelatin powder 2 tbsp dissolve in ¼ cup pineapple syrup

Pineapple slices 1 tin

Method for filling

Separate eggs, place yolks with 2 ounce sugar in a pan and cook on low flame for 2 minutes. Mix in it dissolved gelatin mixture.

Beat egg whites, stiff with 3 ounce caster sugar, also beat the cream stiff. Finely chop ½ tin of pineapple. Mix in lemon juice. Now fold all together lightly in a 9 inch lose bottom pan spread prepared sponge cake. Arrange pineapple half all round the tin. Now slowly pour the prepared filling in the tin. Chill for two hours till set. Decorate with fresh cream, pineapple cubes and cherries.

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Pineapple Lemon Delight

1 x 2 egg sponge cake*

3 eggs seperated - keep both whites and yolks

10 Tbsp castor sugar... See More

2 Tbsp heaped gelatine

1/4 cup water

150gms cream + 2 Tbsp castor sugar whipped

2 Tbsp lemon juice

1/4 tsp pineapple essence

1/2 cup canned pineapple - finely chopped.

Pineapple rings - cut in half as required

Red glacé cherries - as required

In a pan, add 4 Tbsp sugar with egg yolks and put over low heat, always stirring just to melt sugar.

Remove from heat and place in bowl - don't let eggs scramble.

In another small pan place gelatine and

water over heat and mix as gelatine dissolves. Once dissolved set aside.

In a clean dry bowl, beat egg whites, adding remaining 6 Tbsp sugar slowly till stiff peaks are formed and egg whites can be turned upside down.

Gently fold egg yolks, dissolved gelatine and pineapple essence into egg whites.

Add lemon juice, and gently add whipped cream (reserving a little for garnish) and pineapple pieces.

Place cooled sponge cake in a 9 inch cake tin that has a removeable bottom.

Put cake in middle and arrange pineapple halves around the edge of cake.

Add cherries into centre of each hole of the pineapple.

Gently add egg white and cream mix intop of cake andput into freezer till set (at least 1 hr).

Decorate with some pineapple pieces, cherries and reserved whipped cream.

Enjoy.

* you can use bought sponge if available.

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