Preparation

For making the sponge cake:

• Preheat the oven or microwave convection at 200 degrees.
• Sieve the flour, baking powder and baking soda.
• Grease the baking tin well with butter.
• Sprinkle flour onto it and tap.
• In a big bowl soften the butter with an electric beater.
• Add the powdered sugar and blend it well.
• Add condensed milk and beat continuously for 7 to 8 minutes.
• Add milk and beat at speed 1.
• Add glycerin or oil and vanilla essence.
• Beat for more 5 mins.
• Bake at 180 degrees for 40 mins.

For making the pineapple juice:

• Slice the pineapple pieces finely.
• Boil them with 1/2 cup of sugar and 2 cups of water for 15 to 10 minutes or in a pressure cooker till the acidic element of the fruit goes away, otherwise it can spoil the cake.
• Strain the juice. Keep the juice separate.
• Combine the pulp beaten whipped cream and keep aside for the filling.

Assembling the baked cake:

• Slice the cake into two halves.
• Soak the two halves separately with the pineapple juice.
• Keep the lower slice on the tray and place the fruit mixed with the whipped cream and place the top slice on it.
• Sprinkle more juice on top.
• Cover the whole cake with the whipped cream with the help of a spatula.
• Keep the cake in the refrigerator for 30 minutes.
• Take out and apply the second coating of whipped cream.
• With a piping bag make flower decoration and arrange cherries on top.
• Chill for another hour and serve.