Ingredients
- Heavy cream 500 ml
- Pineapple 1 big can
- Caster sugar 1/2 glass
For the syrup
- Pineapple juice 1 glass ( not full ) from the can
- Water 80 ml
For the sponge cake
- Eggs 5
- Sugar 1 glass
- All-purpose flour 1 1/2 glass
- Baking powder 1 level teaspoon
- Water 1 glass ( not full )
- Vanilla powder 1
Instructions
First prepare the sponge cake,mix all the ingredients together and beat the with an electric mixer until you have a nice batter.Line a roasting pan with some parchment paper and pour the mixture in it.Bake for 20 minutes at 180 degrees.It is ready when an inserted knife comes out clean.As soon as you remove it from the oven,pour the syrup with the pineapple juice mixed with the water over it and roll it up carefully.Let it cool well.Beat with an electric mixer the heavy cream with the caster sugar until it turns into thick whipped cream.Carefully roll out the sponge cake and spread the whipped cream over it,keep some of the whipped cream to cover the roll on top.Dice the pineapple ( first drain it well ) and line the pieces evenly over the whipped cream.Roll gently the sponge cake and spread the remaining whipped cream on top.Garnish with some pineapple pieces or almonds.
