The secret of the sponge is in the whisking.
Remove skin of pineapple and cut in even 2 cm slices and stamp out core. Take smaller slices from top and bottom and cut into dice. Sprinkle both sliced and diced pineapple with the sugar and kirsch. Leave for at least 1 hour.
Pre heat the oven to 160°C. Grease bottom of 18cm diameter cake tin and line with disc of greaseproof paper. Grease the paper and sides of tin and dust first with caster sugar and then with flour; tap tin to shake out surplus.
Break eggs into the bowl and slowly stir in the caster sugar. Whisk until batter thickens and becomes mousse-like. Sift the flour and using metal spoon fold it into the mixture quickly and lightly.
Turn this into the prepared tin and bake for 15-20 minutes in the pre-set oven. Once cooked, cool on wire rack.
Whip cream until thick and flavour with a little of the kirsch from the pineapple.
Split the sponge cake in half and fill with the cream and diced pineapple.
Brush top with hot apricot glaze and arrange pineapple slices overlapping to cover the top. Brush again with hot apricot glaze and decorate cake with diamond shapes.
The mousse-like mixture when lifted on the whisk must fall in a thick ribbon and hold its shape.
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