The Best Pineapple Cake - Cakes by MK

Ingredients

• 2¼ cups flour (plain, all purpose flour)
• ¼ cup cornstarch (also known as cornflour in some countries)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups white granulated sugar
• 3 large eggs (room temperature. I use size 7 eggs)
• ¾ cup unflavoured vegetable oil (I use canola oil)
• 2½ cups canned crushed pineapple (in pineapple juice (not syrup - see note 5). 20 oz can in the US. )
• 1 tsp vanilla essence/extract
• 1½ tbsp fresh lemon juice
• ¾ cup canned crushed pineapple (in pineapple juice (not syrup - see note 5). )
• ¼ cup white granulated sugar
• ¼ cup cornstarch
• ¾ cup milk (full fat)
• 1 tbsp fresh lemon juice
• ¼ cup unsalted butter (cold and cut into cubes. )
• 1 drop yellow gel food colour (OPTIONAL (see note 4).)
• 1 cup mascarpone (cold. See note 1 if you don't want to use mascarpone.)
• ½ cup icing sugar (also known as powdered sugar or confectioners sugar)
• 1½ cups whipping cream (cold, minimum fat percentage of 34%)
• ½ cup canned crushed pineapple (with the excess pineapple juice removed (see note 2). )