Thursday, June 10, 2010

pineaaple lemon delight

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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