Pineapple Pastry

INGREDIENTS
For the sponge sheets:
1 cup flour (Maida)
3/4 cup sugar
1 tbsp baking powder
6 eggs
2 tsp vanilla essence
For the syrup:
1 1/2 cup water
1/2 cup sugar
2 tsp pineapple essence
For the filling:
½ cup whipping cream
2 cups canned pineapple (chopped)
For the frosting:
1 cup whipping cream
2 tbsp. Icing sugar
½ tsp. vanilla essence

Method for sponge cake
Preheat your oven to 350 F (180 C).
Sift all your dry ingredients together in a separate bowl.Place your eggs in separate mixing bowl, then pour your sugar and start beating from low speed ..Gradually increase speed and beat approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen three times in the volume.Here stop the beater and do it with hands gently.. Lastly, add in the flour mixture in three parts and gently fold that in to until everything is well incorporated.Pour this airy batter into your greased and floured baking tray. Gently spread it and level it out smoothly using a spatula.I used 9 by 13 inches cake pan and cut it into two layer ..if u can not cut cake easily then use two 8 inches square pans..
Bake it for 20-25 mins at 350 F or 180 C. ( It took me only 15 mins. as my oven is quite fast.. So keep checking. Insert a toothpick in the center of the cake. If it comes out clean, your sponge is ready)
Don’t invert the cake at this point. Let it cool inside the pan for at least 10-20 mins before inverting.
Prepare the syrup
In a saucepan, add water and sugar and cook on medium heat for 5-10 mins. until all the sugar is dissolved. Don’t let the syrup thicken. Now take it off the heat, add pineapple essence and stir. Keep aside to cool.
TIP: You can use pineapple juice or even the syrup reserved from the pineapple tin to moisten the cake.
Preparing the Filling
First put your glass or metal bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream soon. Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful don't whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds.
Chop the pineapples into small chunks, keep aside.
Now cut the cake into two layers and first layer and brush the sugar syrup all over it. Make sure the cake is well soaked and the syrup has covered the entire surface. Now spread about a 3/4" thick layer of whipped cream over the sponge sheet. Don't spread it towards the edges as it will spread itself when you place another layer on op of it. Cover the whipped cream with the chopped pineapple chunks. Spread another very thin layer of whipped cream over the pineapples.Now place the second layer on top of the first layer and brush the sugar syrup all over it..
Lastly, coat the whole cake by spreading a thick layer of whipped cream all over the top and sides of the cake. Now cut into equal pastries.decorate with rest of the fresh cream & pine apple slices.