Pineapple Cream Pastry

Ingredients
Eggs 4
Castor sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
For Filling:
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup 1/2 cup
Cherries as required
Cooking Instructions
Beat eggs and sugar till light and fluffy. Add vanilla essence, and fold in sifted flour with baking powder.
Pour the batter in a well greased 9x9 inches square pan.
Bake for 25 minutes in a preheated oven of 180 degree C.
Remove and cool. Slice across the cake into two halves.
Take bottom half of the cake.
Drizzle pineapple syrup (leave a little for later) and spread whipped cream all over evenly.
Place pineapple chunks over the fresh cream evenly. Place the top half of the sponge cake on top.
Again drizzle a little pineapple syrup, and spread cream all over.
Cut into rectangular shaped pastries. Garnish with pineapple chunks, fresh cream and cherries.