Short of time? You can buy the sponge and drizzle over a little of your favourite tipple or fruit juice before filling.

Ingredients

• 4 eggs
• ¾ cup caster sugar
• 1 cup flour
• ½ tsp baking powder
• 50 grams butter, melted but not hot
• 1 tsp lemon zest
• 50 grams butter
• ¼ cup caster sugar
• ¼ cup golden syrup
• ¼ cup plain flour
• 1 tsp ground ginger
• 1 fresh golden pineapple
• 2 cups cream
• ¼ cup icing sugar

Method

Genoise Sponge

1. Put the eggs and sugar in a large bowl and place over a saucepan of hot water. With an electric hand beater, beat until the mixture is very thick and will hold a trail on the surface. Remove from the heat. Continue to beat for 4-5 minutes to cool the mixture.
2. Sift the flour and baking powder together and fold about two thirds into the egg mixture. Sift the remaining flour on to the surface of the mixture and gradually pour the warm butter down the side. Quickly fold in the flour, butter and lemon zest. Stop folding as soon as all the flour and butter is incorporated.
3. Turn the mixture into 2 greased and floured 20cm sandwich tins. Bake at 190°C for 25-30 minutes or until the centre springs back when touched. Allow to cool slightly before turning out onto a cake rack to cool.

Brandy Snaps

1. In a small saucepan, heat the butter, add the caster sugar and golden syrup. Stirring until the sugar has dissolved. Cool a little and then stir in the flour and ground ginger. Line 2 baking trays with non-stick baking paper and place 6 x 1 tsp (5mls) mixture evenly on each tray allowing room for spreading.
2. Bake at 170°C for 5 minutes or until golden and bubbly. Remove from the oven and leave for about 30 seconds to firm slightly.
3. Loosen with a palette knife, squeeze the centre of each brandy snap to form a flower look and then cool on a wire rack. Repeat with the remaining mixture. Store in an airtight container.

To Assemble:

1. Whip the cream and sifted icing sugar until smooth and thick and the cream just holds its shape.
2. Join the sponge together with 1/3 of the whipped cream and ½ the pineapple segments.
3. Spread the remaining cream over the cake and decorate with the brandy snaps and pineapple, dust with icing sugar.

Cooks Tips

- Canned pineapple segments can be used if the fruit fruit is unavailable. - To prepare a fresh pineapple, slice off the leafy crown and the base. Thickly cut off the skin. Cut in half lengthways, remove the core. Finely slice flesh and cut into small wedges.