Pineapple Cream Charlottes

From 1922:

Make some sponge cake, and bake in ordinary small patty-pans. When cold cut out the centre of each cake, and fill it with whipped cream. Reserve 1 gill of cream for decoration. Whip the white of 1 egg stiffly; in another basin whip the cream lightly, add a dessertspoonful of castor sugar, and a few drops of liqueur or vanilla; mix all lightly together. Place in bag and plain forcer, and pipe round and round until the top of each cake is covered. Put small cubes of preserved pineapple in the centre, and if any cream is left a few stars round the pineapple.