Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.
Set oven to 180C, Gas 4, 350 F
Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.
Get everything ready to make the cake.
Sift the flour, baking powder & salt. Set aside
Weigh out the mandarins / pineapples.
*** For the cake you need 300 g / 1 & 1/2 cups of mandarins / pineapples, plus HALF the juice from the can. Crush the fruit with a fork or masher, not too fine, leave it a little chunky. You can discard / drink the other half of the juice!
The remaining mandarins/pineapple we will use to decorate the top of the cake so be sure to choose the nice pieces for decoration!
In the mixer bowl, add the oil & 3 eggs, sugar and mandarins / pineapples plus the juice. Beat until all combined. On a slow speed, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed. With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.
TOP TIP: If you want the surface of your cakes to be flat and level (for decorating etc) take a spatula and make and circular indentation of around 1 cm deep and 3 cm wide in the batter, in the centre of each. They will rise flat and evenly avoiding you to cut the cake to make it even later on.
When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.
Now the Fresh cream filling & Topping
Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.
Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
Use half the cream to spread on the one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Carefully place the other half of the cake on top of the cream. Add the rest of the cream and decorate with your mandarins / pineapples.
For best results, place in the fridge to chill for an hour or so before slicing.
This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!