This time I am adjusting the recipe to suit with the temperature, latitude and altitude of this country.
2 cups castor sugar
1 teaspoon vanilla extract
3 cups flour
For the pineapple jem, 2 pineapples, grated with core removed.
Drain excess juice.
Cook the grated pineapple with 2 cups sugar, 1 tablespoon cinnamon powder, few drop red coloring.
Cook until reduce and set it aside to cool.
In a mixer, beat 12 eggs and sugar until triple in size.
Grease the pan with butter along the side and the bottom of the mould.
Take 2 ladles of the cake batter and lay evenly in the cake mould.
Bake in the oven at 200 degree Celsius for about 6 minutes.
Take the cake out and layer it with the pineapple jem.
Put back the cake in the oven to cook the pineapple jem for 3 minutes.
Take the cake out and layer with another 2 ladles of the cake batter.
Cook this layer in the oven for 6 minutes.
Then layer with pineapple jem.
Do this until cake batter finish.