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1
Bake the Sponge
25 Mins Bake + 10 Mins Cooling
180°C (350°F)
Whisk the egg whites with half the sugar until they hold stiff peaks. In a second bowl, whisk the yolks with the remaining sugar and the vanilla until pale and thick, then fold in the sifted flour in two batches. Fold the whites in gently, in three additions, keeping as much air as possible. Pour into the lined 20 cm tin and bake in a preheated oven at 180°C (350°F) for 25 minutes, until golden and springy. Cool in the tin for 10 minutes, then turn out onto a rack and cool completely.
Fold, never stir — a metal spoon cutting down and up through the batter keeps the air in and the sponge light.
Done when: Golden on top, springy to the touch, and a skewer comes out clean.
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2
Whip the Cream
10 Mins
Cold cream, about 4°C (40°F)
Pour the cold heavy cream into a chilled bowl, add the 40 g of sugar and the vanilla, and whip with an electric whisk until it holds soft, billowy peaks that just stand up. Stop as soon as the peaks hold — a few seconds too long and the cream turns grainy and buttery. Set aside about a third of the cream for the top and sides.
Chill the bowl and whisk for 10 minutes first; cold tools whip cream noticeably faster.
Done when: Soft peaks that hold their shape but still look smooth and glossy.
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3
Slice the Sponge and Spread the Jam
10 Mins
No heat — room temperature, about 20°C (68°F)
Use a long serrated knife to slice the cooled sponge horizontally into two even layers. Place the bottom layer on a serving plate and spread it evenly with the apricot jam, leaving a small border around the edge. The jam is more than flavour — it keeps the sponge moist under the cream.
Mark the cut line with toothpicks around the side of the cake so the two layers come out even.
Done when: Two even sponge layers, the bottom one spread edge to edge with jam.
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4
Layer the Cake with Cream and Pineapple
15 Mins
No heat — room temperature, about 20°C (68°F)
Spread about half the whipped cream over the jam layer, then scatter half the drained pineapple chunks over it. Set the second sponge layer on top and press down very gently. Spread the remaining cream over the top and sides in a smooth coat, then arrange the rest of the pineapple on top.
Pat the pineapple really dry — wet fruit weeps into the cream and makes the layers slide.
Done when: A neat two-layer cake, fully coated in cream, with pineapple on top.
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5
Decorate and Chill
10 Mins + 1 Hour Chill
Fridge, about 4°C (40°F)
Pipe or spoon swirls of the reserved cream around the top edge, then scatter the dark chocolate shavings over the top. Chill the finished cake in the fridge for at least 1 hour before slicing, so the cream firms up and the layers settle. Slice with a long knife dipped in hot water and wiped dry between cuts.
A hot, dry knife is the difference between a clean slice and a squashed one.
Done when: Cream set firm, layers holding together, clean slices that show sponge, jam and cream.
auto_awesome Finishing Touches & Plating
Serve the cake cold, in generous slices, with black coffee — the Dutch way. Any leftover cake keeps in the fridge, covered, and is at its best eaten the same day.
Netherlands
45m
