Rich Pineapple Cake

For the sponge
1 cup plain flour
1 tsp. baking powder

1/4 tsp. baking soda
1 tsp.pineapple essence
1 cup sugar
4 large eggs, separated

For the pineapple filling
500 gms. canned pineapple rings
1 cup pineapple juice
1 cup whipped cream

Method
Sift the flour with baking powder and baking soda and keep it aside.
Beat the egg whites in a glass bowl, till thick white peaks form.
Beat the egg yolks with sugar and essence till the mix turns pale and frothy.
Add the flour mix to the yolk mix and combine well.
Fold the egg whites gently to the flour mix.
Bake for 40 minutes at 180C or till the cake is done

Note
While beating the egg whites, use a bowl like borosil, so that thick peaks are formed. Also the whipping blades should be clean. The eggs should be of room temperature, then only the egg white becomes creamy and thick.

Filling
cool the cake on a wire rack.
Cut the cake into two halves.
Place one half of the cake on a board or plate and moist it with half of the pineapple juice.
Top it with whipped cream.
Place  pineapple rings on top of it. You can also chop the pineapple slices and place it on the cream.
Now place the other half of the cake on top of the cream and pineapple and gently press it.
Moist this half of the cake too with the rest of the pineapple juice.
Cover the entire cake with whipped cream.
Decorate as per your choice.
Serve chilled.