Fluffy Homemade Pineapple CakeVeg

1

In a mixing bowl, combine the castor sugar and vegetable oil. Add the vanilla extract and whisk for a couple of minutes until well combined.

2

Stir in the yogurt (dahi), room temperature milk, and freshly squeezed lemon juice until the mixture is uniform.

3

Sift the all-purpose flour (maida), milk powder, and baking soda into the wet mixture.

4

Whisk everything together until you have a smooth, airy batter.

1

Preheat your oven to 180°C.

2

Grease two 6-inch cake pans with vegetable oil and line them with parchment paper. (Alternatively, use a single 9-inch pan for one large cake).

3

Divide the batter equally between the two pans.

4

Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.

5

Once baked, demold the cakes and let them cool completely on a wire rack.

1

While the cakes bake, place a saucepan on medium heat. Combine the chopped pineapple, sugar, and water.

2

Cook the fruit down until it releases its juices and reaches a thick, spreadable consistency. Set aside to cool.

1

Once the cakes are completely cool, place one layer on your serving plate.

2

Soak the cake layer with syrup from canned pineapple slices (or a homemade sugar syrup).

3

Pipe a border of whipped cream around the edges of the cake layer.

4

Spread a generous layer of the prepared pineapple compote inside the whipped cream border.

5

Place the second cake layer on top and cover the entire cake with a thick, even layer of whipped cream.

6

Optionally, decorate the top with dehydrated pineapple slices for a professional finish.