8 tinned pineapple slices, drained
few cherries for decoration
50gm butter, softened
1 cup demerara sugar
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
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.