Pineapple Chiffon Cake With Whipped Cream Icing

For the chiffon Cake 8 egg yolks 80 g sugar or 1/3 cup plus 1/2 tbsp 100 of pineapple syrup from the can of pineapple crushed 100 ml oil 1/4 tsp salt 200 g cake flour or 1 1/4 cup For the Meringue 8 egg whites 1/2 tsp cream of tartar 100 g sugar for the Icing 2 cups whipping cream +100 ml extra whipping cream to include pipping and decoration 450g of crushed pineapple with the syrup drained 1/2 cup powdered sugar (I measure first then sift) Optional : pineapple chunks to decorate the top and 3 pcs. of cherries