Pineapple cake recipe

Here is the most delicious,  soft,  juicy, in short, the perfect pineapple cake recipe.  I bet you will never regret making it,  and you won't need to find any other recipe to make a perfect pineapple cake. 

Ingredients :

For cake:

• 4 eggs
• 1 cup all purpose flour (maida) 
• 4 tbsp cornflour 
• 1/4 tsp salt
• 1 tsp baking powder 
• 1/3 cup castor sugar(grinded sugar) 
• 3 tbsp oil
• 1 tbsp lemon juice 
• 1/4 cup boiling hot water 
• 1 tsp vanilla essence 

For frosting :

• 500 ml whipping cream 
• 2 tbsp icing sugar 
• 1 tsp vanilla essence 
• pineapple chunks (canned) 
• Pineapple juice /syrup in can

Directions :

• Sift all dry ingredients together. 
• Separate egg yolks from egg whites. 
• Beat egg whites with beater until it forms soft peaks. 
• Beat egg yolks with sugar, vanilla essence and lemon juice until it turns creamy and light in color.
• Mix oil and hot boiling water in a bowl. 
• Add dry ingredients and water and oil mix into the yolk mixture and mix well. 
• Now add beaten egg whites into the mixture in two to three portions and mix well with spatula.
• Pour the prepared mixture into slightly greased and butter paper lined cake mould (8*8 inch). 
• Bake in preheated oven at 180 degree celsius for 30 minutes (with both top and bottom flame on).  
• When cake is done,  cool it completely before cutting it. 
• Cut the cake horizontally into three slices. 
• Put an empty big bowl in freezer for half an hour,  pour chilled whipping cream, vanilla essence and icing sugar  into the cold bowl And whip with beater until it forms soft peaks. (add sugar upto your taste, I used 2 tbsp of sugar but I would be ok if I used no sugar because I am not fond of too much sugar and the whipping cream was already little sweet that was good for me).
• Pour pineapple juice on first layer of cake then spread whipped cream, then pineapple chunks,  reapeat the steps with all layers. The top layer of cream should be thick one. 
• Now you can fill the piping bag and decorate as you want.  If you want simple decoration or don't like too much cream in your cake, then 300 ml whipping cream will be enough for you. 
• After frosting, keep the cake in fridge for atleast 2- 3 hours before you want to cut it.