• First, combine a small box of instant vanilla pudding with heavy cream (instead of the milk that the recipe on the pudding box calls for.)
• Mix with a hand mixer. The mixture will very soon become thick and fluffy. If it seems too thick, you can add a small amount more heavy cream until you reach the desired consistency. (It should be thick but not a stiff consistency.)
• Next, fold in your drained, crushed pineapple until you reach a spreadable consistency. 

Sponge Cake Instructions

• Preheat the oven to 170º C. Line the bottom of the cake tin with baking paper, do not grease the sides. Sift the wheat and potato flour through a sieve - combine them and set aside.
• Separate the whites very carefully from the yolks.
• Beat the whites to a stiff, fluffy foam. Tip: the bowl in which you will whip the egg whites must be dry. Even a drop of water can prevent the egg whites from whipping properly.
• Slowly add sugar while mixing. Mix the egg whites with the sugar until the foam does not fall out when you turn the bowl over.
• Then gradually add 1 egg yolk - mixing all the time.
• When you have a uniform fluffy mass, very slowly fold the previously sifted flours, but do not mix them, just fold them gently with a spatula so that the ingredients combine.
• Gently pour the batter into the spring form pan and smooth it out. Bake at 170ºC for about 35 - 40 minutes or until the so-called dry stick.
• Take the hot cake out of the oven and drop it (of course in a tin) on the floor or kitchen counter (you can spread a kitchen cloth to avoid damaging to the counter) from a height of about 30-40 cm. Leave the cake in the tin to cool at room temperature. Separate the sides of the sponge cake from the spring form pan with a knife only when the cake has cooled down.
• Sponge cake can be layered with your favorite creams and fruits at your discretion. It is also the perfect base for a cake. Enjoy!