Eggless Pineapple Layer Cake / Pastry

Pineapple Cake Recipe:

Total preparation time : 40 min
Cooking time : 20 min( depends on oven size)

Ingredients:

1 cup all purpose or plain flour (Maida)-cake flour can be used.
2 tbsp softened butter
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda (soda bi-carb)
1 tsp Vinegar --optional but will bring great texture in your cake
1/2 tsp vanilla extract/essence
3/4 cup Milk -can be added more or less to adjust consistency of batter
½ cup pineapple juice
¾ cup drained, crushed pineapple


For layering: 
1 cup pineapples - chopped
3 cups whip cream-chilled
2 to 3 tsp pineapple juice for brushing on the cake
pineapple slices for garnish


For frosting 
Follow the link :
http://food.goudar.com/2016/02/cake-frosting-cake-icing-in-5-min.html


Method:
Preparing the egg less vanilla cake:

Preheat Oven at 350°F (about 180°C).
Take butter in a mixing bowl. To that add sugar and whisk well until it turns out creamy and combined.

Slowly add warm milk and make that in to thin paste.
Sift maida(all purpose flour) in to wet mixture along with baking powder and baking soda mix very well.

Now add vanilla essence and mix well.
The batter should be of a dropping consistency.

Pour this into a greased cake pan. Place the tray on middle rack in preheated oven.

if the vanilla cake browns too quickly on the top, then cover the top with an aluminum foil or butter paper.


Bake for 10 minutes and check(You know it is ready when the cake starts leaving the sides of the pan) again  bake for another 15 minutes and check (insert a toothpick in the center of the cake and it should come dry and clean).
Remove from the Oven. Let it sit for few minutes - about 5 minutes. The basic sponge cake is ready.

let the cake cool completely.
Mean while  prepare the icing.

For the pineapple cream frosting & assembling.

Place one sponge on the plate upside down, sprinkle pineapple juice on it and spread the white frosting over it in a layer and put pineapple pieces on the layer

Spread a layer of cream over this and cover with the second sponge, upside down and sprinkle with the pineapple juice.

Now cover neatly with a layer of whip cream with a palette knife or spatula evenly and decorate the cake with a few more pineapple slices.
keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.

Cut into desired sized rectangles and serve the egg less pineapple cream cake immediately.
or you can keep it covered in the fridge and then serve later.
its advisable to finish this pineapple cream cake in a day or two.

Tips:
Make sure to use butter  at room temperature.
Be sure to use warm milk.