Tuesday, 30 December 2014

Eggless pineapple cream cake


2 tbsp Butter
2 tbsp Cream Cheese
1/2 cup Sugar
3/4 cup Milk
1 cup Maida
1/2 tsp Baking powder
1/4 tsp Baking Soda
1/2 tsp Vanilla Essence
1 pack of Cool Whip
Tinned Pineapple Pieces


1.Take butter and cream cheese in mixing bowl.
2.To that add sugar and whisk well until it turns out creamy.
3.Slowly add warm milk and make that in to thin paste.
4.Now add vanilla essence and mix well.
5.Sieve maida in to wet mixture along with baking powder and baking soda.
6.Mix very well.
7.Pour the mixture in to greased  safe Baking tray.
8.ovan at 180 degree started for 15 min
9.After cake is done allow it to cool down for 10 mts.
10.Then transfer that on to cooling rack.
11.After cake cools down divide that in to two equal size sponge sheets.

Cake Preparation:-

1.Take one of the sponge sheet.
2.Apply pineapple juice over that.
3.Apply a layer of cool whip over it.
4.Place few chunks of pineapple over cream layer.
5.Now put another sponge sheet on the top of previous sponge sheet.
6.Now cover the whole cake with cool whip.
7.Put some pineapple pieces on the top of cake and top that up with some cherries.

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