For the chiffon Cake\r
8 egg yolks\r
80 g sugar or 1/3 cup plus 1/2 tbsp \r
100 of pineapple syrup from the can of pineapple crushed \r
100 ml oil\r
1/4 tsp salt\r
200 g cake flour or 1 1/4 cup \r
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For the Meringue\r
8 egg whites\r
1/2 tsp cream of tartar\r
100 g sugar\r
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for the Icing\r
2 cups whipping cream +100 ml extra whipping cream to include pipping and decoration \r
450g of crushed pineapple with the syrup drained\r
1/2 cup powdered sugar (I measure first then sift) \r
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Optional : pineapple chunks to decorate the top and 3 pcs. of cherries