Eggless Pineapple pastry

Ingredients:

For Sponge sheet

Maida / All purpose flour- 3 cups
Sugar - 1 1/2 cup powdered
Condensed milk - 300 ml
Milk - to adjust the consistency / water
Butter - 1 1/2 cup melted
Baking powder - 1 tbsp
Vanilla extract - 1 tsp

For Icing

Heavy whipping cream - 400 ml
Sugar - 1 cup
Pineapple syrup / sugar syrup - 4 tbsp
Canned pineapple - 1 can

Method:

1) In a bowl beat melted butter and condensed milk.
2) Now add sugar bit by bit followed by  vanilla extract.
3) Take another bowl and sift together the flour and baking powder.
4) Now slowly add the flour mixture and beat after each addition until all of the flour is incorporated. Add milk if needed to get the batter consistency.
5) Grease cake baking tray with cooking spray or use butter / Parchment paper.
6) Pour batter into the tray and spread evenly to level.
7) Preheat Oven for 15 mins at 400 F and cook for 15 mins and switch off oven and keep the baking tray  inside for 15 mins.
8) Remove the cake from the oven, check the cake using a toothpick and carefully transfer to the cooling rack.
9) Now layer the sponge sheet, Pineapple syrup, Icing , pineapple.
10) Cover the entire cake with icing on all 4 sides and decorate as you wish.

Note: 1)  if u r making chocolate cake then add 2 1/2 cup of maida and 1/2 cup of cocoa 
                 powder
         2) Some use cool whip  too. But i read in an article that it is made of some chemicals so i 
              do not prefer
         3) For icing following ingredients can also be used: cream cheese, whipping cream, ener-
              g egg  replacer, powder sugar, vanilla extract.
        4) Ready to use whipped flavored cream cheese frosting can also be used.
        5) Sponge sheet procedure can be used for variety of cakes as the base.