Cake Project 365-Pineapple Upside down Cake

Ingredients

Topping

8 tinned pineapple slices, drained

few cherries for decoration

50gm butter, softened

1 cup demerara sugar

Cake

Maida - 1 Cup

Baking powder - 1 tsp

Eggs - 3 separated

Butter - 100 gms

Vanilla essence - 1 tsp

Powdered sugar - 1 cup sifted

Milk - 1/2 cup

Method

Preheat the oven to 190 degree. Grease and line a 9 inch pan

Mix the butter and demerara sugar and spread it in the bottom of the cake tin.

Arrange a layer of pineapple slices and cherries over the butter-sugar mixture.

For the cake batter, sift flour and baking powder.

Beat the egg yolk in a small bowl, mix in the butter and vanilla essence.

Whisk the egg whites until stiff but not dry.

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

Pour the batter over the pineapple slices in the tin and bake for about half an hour.

Allow to cool a little before removing from the tin. 

Turn the cake upside down into a serving dish with the glazed slices on top.