Step 1: Preheat oven to 140℃ / 200℉. Grease and flour a 19″ round cake pan, approximately 8″ in diameter.

Step 2: To make the cake base, firstly, sift together all dry ingredients in a bowl. Stir reserve ½ cup of flour for later use in making the small peaks.

Step 3: Add the vanilla extract and stir to combine thoroughly. Set aside.

Step 4: In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Stir in egg yolks, one at a time.

Step 5: Add water to the egg whites in a small bowl and beat until stiff peaks form. Preferably using an electric mixer to do so. Then, mix in the orange zest slowly while beating vigorously. Fold this mixture into the yolk mixture carefully in 3 parts without losing air from the egg whites as you fold it to avoid deflating.

Step 6: Reserve ⅓ of your mixture and set it aside for later use. Add ⅔ of the remaining mixture to the previous bowl containing the dry ingredients, and mix until fully combined. Using a wooden spoon, stir in pineapple chunks. Once you have incorporated them well, scrape down the sides of your bowl with a spatula.

Step 7: Gently pour the batter into your pan and bake for 25 minutes or until done (use a toothpick). Check on the cake to ensure it’s done by making a test cake.

Step 8: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a cooling rack. Allow it to cool fully before preparing the white Christmas cake.

Step 9: To make the whipped cream: In a large bowl, beat cream and icing sugar until stiff peaks form. In a clean bowl, whip together egg yolks, canola oil, espresso powder, coffee, and salt with an electric mixer until light and fluffy. Then add in the whipped cream gradually while beating on medium speed. Add vanilla and almond extract, then fold in the chopped walnuts.

Step 10: Assemble the cake with your favorite frosting, like this white christmas cake recipe using buttercream or vanilla buttercream frosting, then decorate with crushed pineapple chunks and candied angelica.