Pineapple Upside Down Cake

Ingredients list for Pineapple Upside Down Cake

• 8 slices Pineapple drained
• Refined Flour
• 50 grams Butter softened
• 1 cup Demerara sugar
• 1 cup Cake- Refined flour (maida)
• 1 teaspoon Baking powder
• 3 Eggs separated
• 100 grams Butter softened
• 1 teaspoon Vanilla essence
• 1 cup Powdered sugar sifted
• 1/2 cup Milk

Method

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease and line a nine-inch round cake tin. Mix soft butter and demerara sugar and spread it in at the bottom of the cake tin. Arrange a layer of pineapple slices over the butter sugar mixture.
2. For the cake batter, sift together the flour and baking powder. Beat the egg yolks in a small bowl; mix in the butter and vanilla essence. Whisk the egg whites until stiff but not dry.
3. Fold in the sifted sugar, one tablespoon at a time. Fold the egg yolk mixture into the egg whites, then fold in the sifted flour, one fourth cup at a time.
4. Pour the batter over the pineapple slices and bake in the tin and bake for about half an hour. Allow to cool a little before removing from the tin.
5. Turn the cake upside- down, onto a serving dish with the glazed pineapple slices on top.

Nutrition Info