For the cake:
8 large eggs, separated
2 cups all-purpose flour
1 cup cornstarch
2 tablespoons active dry yeast
1 cup orange juice
1/2 cup lemon juice
80 drops of flavor enhancer or to taste
For the filling:
1 medium pineapple, peeled and diced
2 cups skim milk
4 tablespoons cornstarch
1/2 cup softened butter
flavor enhancer to taste
For the cake:
8 large eggs, separated
2 cups all-purpose flour
1 cup cornstarch
2 tablespoons active dry yeast
1 cup orange juice
1/2 cup lemon juice
80 drops of flavor enhancer or to taste
For the filling:
1 medium pineapple, peeled and diced
2 cups skim milk
4 tablespoons cornstarch
1/2 cup softened butter
flavor enhancer to taste
For the cake: Beat egg whites until stiff peaks form, but not too dry
Add yolks one at a time and continue beating for about 8 minutes until the mixture is smooth and fluffy
Mix dry ingredients separately
In another bowl, combine two juices and flavor enhancer
Alternate adding the egg whites, dry ingredients (using a sifter), and the juices, mixing carefully to achieve a homogeneous mass
Pour into a greased and floured 30 cm diameter pan and bake in a preheated moderate oven (180°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean
Remove from oven and let cool
Prepare the filling: Place pineapple chunks in a saucepan and cook over low heat, stirring occasionally, until soft
Remove from heat and reserve
In another saucepan, dissolve cornstarch in milk and cook over medium heat, stirring constantly, until thickened
Remove from heat and add softened butter, mixing well
Add flavor enhancer to taste
Cut the cake into layers and soak them with the pineapple filling juice
Spread half of the cream on a layer, followed by half of the pineapple chunks
Top with another cake layer and spread the remaining cream and pineapple chunks over it
Let cool for 20 minutes.
