4 eggs
Rind & juice of 1/2 lemon
1 1/2 c. confectioners' sugar
2 tbsp. cornstarch
1/2 tsp. baking powder
FILLING:
2 env. gelatin (1 tbsp.)
2 1/2 c. heavy cream
6 tsp. vanilla sugar
5 slices pineapple
1 1/2 oz. dark unsweetened chocolate squares
Separate the eggs and put the yolks in a large bowl, together with the lemon rind and juice. Sift the confectioners' sugar into the yolks and beat until fluffy and a pale cream color. Beat the egg whites in a separate bowl until they stand in soft peaks, then fold them carefully into the yolk mixture. Sift the flour, cornstarch and baking powder together and blend well into the sponge mixture.
Butter a round cake pan 8 inches in diameter and line with buttered wax paper. Spoon the sponge mixture into the pan, smoothing it level on all sides. Bake at 350 degrees for 25 minutes until the sponge is golden and well risen. Turn it out on wire rack to cool. When completely cool, cut cake into 3 thin layers and sandwich with the filling.
Dissolve the gelatin in 4 tablespoons of warm water, then melt it over hot water. Cool slightly. Whip the cream, setting 1/3 aside for the topping. Fold the gelatin into the remaining cream and add the vanilla sugar. Drain pineapple thoroughly if using canned. Set 1 slice aside and chop the other 4 finely. Grate the chocolate and blend into the cream with the chopped pineapple. Leave the filling to set. Spread half the filling between the sponge layers. Cover the top and sides with remaining filling.
