• Bake the eggless sponge as per the recipe. You can divide the batter in half bake two sponges using sheet pans or bake one sponge in a circular or square tin (8x8), and cut in half as I have done for the recipe.
• Let the sponges cool completely before using or cutting.
• Meanwhile, whip the cream and keep in the refrigerator. For this, we need a bowl and a whisk/egg beater. For the detailed process and tips to whip perfect heavy cream .Checkout link in Notes for how to whipped Cream for Frosting.
• Or, you can also use store bought Cool Whip.
• Trim the sides and cut the sponge in half.
• With the help of a pastry brush/spoon/spray bottle, soak both halves in pineapple juice. Take care not to use too much of juice as the sponge may get too soggy. The cake should be moist.
• If you are using canned pineapple for making pastries, drain the juice and reserve for soaking the sponge. Add some sugar syrup. Scroll below, for how to make pineapple juice.
• Take half of the whipped cream in a bowl, add the crushed pineapple pieces to it and fold gently.
• Spread the cream generously on one half of the sponge.Layer some pineapple chunks on top of the cream.
• Cover with another half.
• Spread cream evenly on top and smoothen it, with the help of a spatula.
• Carefully cut the cake into desired pieces of pastry. Use a sharp knife.
• Decorate the individual pastry pieces with pineapple chunks and cherry/ jam. I used jam here as my kids like jam more and also I ran out of cherries. You can also decorate it with strawberry or kiwi slices.

To make Pineapple Juice for soaking sponge

• In case you don't have pineapple juice, make sugar syrup by boiling 1/2 cup sugar with 1/2 cup of water.
• Let the water boil until the sugar dissolves, switch off the flame and let it cool.
• Blend few pineapple pieces with the sugar syrup and use it for soaking the sponge.
• This syrup can be stored(refrigerated/frozen) to be used for later use in cakes and sponges.