The best homemade pineapple cake recipe

Place the egg whites in a bowl and whisk the egg whites until stiff for 2 minutes, add the icing sugar and continue whisking for 4 minutes until a firm meringue is obtained.

Add the egg yolks and vanilla and whisk for 2 minutes until creamy.

Sift in the flour, cornflour and baking powder and fold in with a gentle, encircling motion until there are no flour lumps.

Pour the mixture into the baking tin lined with butter paper. Bake at 180° C over medium heat for 45 minutes.

Once cool, cut the sponge cake into 3 layers with a knife.

Place one layer on a plate or tray and moisten with plenty of pineapple juice.

Add a layer of cream plus pineapple chunks. Repeat the process until all the layers are finished.

Cover the cake with whipped cream, and decorate with cream flakes and pineapple pieces.

Refrigerate for 6 hours and serve.