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.

What to do:
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