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["Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8"" round tin.", "Sieve the flours and the baking powder together 3 times.", "Using an electric blender beat the egg whites to form soft peaks.", "Gradually add sugar and beat till thick.", "Add the yolks one at a time and beat well at low speed till well blended.", "Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.", "Add the essence to a corner of the bowl and fold it in gently.", "Bake for about 20-25mins till firm.", "Once done remove the cake from the tin and cool completely. Slice the cake into two.", "For the filling and icing :.", "Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.", "Whip the cream to stiff peaks.", "To assemble the cake :.", "Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.", "Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.", "Refrigerate for 2-3 hrs so it sets well."]
