This is an old, classic recipe that's still a family favourite.
For an even lighter cake texture, use 145g extra fine sponge flour instead of plain flour.
The first time you make this leave yourself an hour to prepare and about 35-40 mins to cook. I split the recipe between two le-creuset omlette pans so we got two smaller cakes and the pan works well in the oven. Never made a cake this way before and I have to say I was a bit concerned about how much butter I had when it had melted but the ingredients were spot on for the two pans. Make sure you whisk the egg whites really well before you start adding the caster sugar, the next time I do it I will take more care at that stage. We had friends round for dinner and everyone absolutely loved the cake with some custard. I have to say I was really pleased with the result, perfect light sponge with a caramelised pineapple and cherries. I too used vanilla essence instead of almond but only because I didn't have any in the larder. The flavour was amazing and this is going to be a staple for winter sundays I think. Once you have done it a few times I think prep time could be got down to about half an hour. You just need to be careful with the folding to make sure you end up with a nice light sponge like I did. Also make sure you let the pineapple rings stand for a while to drain as that can sometimes make the difference between whether it is too wet or not? - 18 Sep 2011
This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of bland actually. - 18 Jul 2008
cooked cake to the recipe and found it sunk and quite wet this is not something I have encountered before so I was really dissappointed as it was a cake we had been waiting to try for a while - 03 May 2011