Wednesday, 16 July 2014

Upside Down Pineapple Cake

This is not my recipe, but the pic is of my cake that I made. One of the lightest cakes I have ever had this is a must try, They were all the rage in the 70's
What you need:
  • 30g unsalted butter, melted
  • 60g (1/3 cup, lightly packed) brown sugar
  • 300g fresh pineapple, peeled, cut into 5mm-thick slices
  • 3 eggs, separated
  • 215g (1 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 150g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 80ml (1/3 cup) pineapple juice
  • Whipped cream, to serve
  • Fresh strawberries, washed, hulled, to serve
  • Step 1. Preheat oven to 180°C. Brush the base and side of a 23cm fluted ring pan with butter. Sprinkle brown sugar over base of pan.Place pineapple, slightly overlapping, over sugar.
  • Step 2 Use an electric beater to beat the egg yolks, sugar and vanilla in a large bowl until pale and creamy. Sift in the flour and baking powder. Beat until just combined. Gradually beat in the pineapple juice.
  • Step 3 Use a clean electric beater to beat the egg whites in a clean, dry bowl until stiff peaks form. Fold one-quarter of the egg white into the egg yolk mixture. Fold in remaining egg white, in 3 more batches.
  • Step 4 Spoon the mixture over the pineapple and smooth the surface. Bake for 30 minutes or until a skewer inserted into the center comes out clean. Run a flat-bladed knife around the inside edge of the pan. Turn the cake onto a serving plate. Serve with whipped cream and strawberries.
    Upside Down Pineapple Cake

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