|Sugar||3⁄4 Cup (12 tbs)|
|Cold water||1 Tablespoon|
|Flour||3⁄4 Cup (12 tbs)|
|Cornstarch||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Canned pineapple rings||16 Ounce|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Red currant jelly||3 Tablespoon|
Beat eggs, sugar, and water for 15 minutes or until very thick and creamy.
Sift flour with cornstarch and baking powder.
Fold into beaten egg mixture, lightly and carefully.
Line the bottom of a 9 inch round baking dish with waxed paper.
Pour mixture into the prepared dish.
Cook on "simmer" setting for 7 minutes.
Continue cooking on high for 3 or 4 minutes or until a toothpick comes out clean.
Let cake stand 5 minutes to set.
Turn out on serving plate to cool.
Drain the pineapple and chop finely.
Whip cream and butter.
Put half of cream in a pastry bag fitted with a medium star nozzle.
Put the red currant jelly in a bag fitted with a fine plain nozzle.
Cut cake in half.
Spread half the remaining cream on 1 piece of cake.
Spoon pineapple on top.
Place other piece of cake on top and spoon remaining cream on top.
Pipe on shell border of jelly around the top edge of cake.
Pipe lines of red currant jelly in the center.