Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Ingredients: 4 large eggs separated; 2 1/8 tablespoons butter softened; 6 3/4 tablespoons pineapple syrup; 1 1/4 cups caster sugar; 3 1/16 cups wheat fine flour with yeast; 5 slices pineapple canned; 7/8 cup caster sugar; 4 tablespoons water

8 ingredients

7 steps

Ingredients

4 large eggs separated
2 1/8 tablespoons butter softened
6 3/4 tablespoons pineapple syrup
1 1/4 cups caster sugar
3 1/16 cups wheat fine flour with yeast
5 slices pineapple canned
7/8 cup caster sugar
4 tablespoons water

Directions

1

For the caramel: Place the sugar and water in heavy bottomed pan over medium heat .
2

Shake the pan until the sugar is melted and the mixture is golden brown.
3

Grease a 23 cm square pan with butter and line with parchment paper. Grease the parchment paper with butter.
4

Whisk the egg yolks together with the butter and sugar until creamy. Sift the flour and stir into the egg mixture. Add the pineapple syrup and mix well.
5

Whisk the egg whites and carefully fold into the mixture.
6

Place the caramel in the pan, top with the slices of pineapple and pour the batter over top.
7

Bake in a preheated oven at 350°F for about 30 minutes. Allow to cool. Turn out onto a serving plate so pineapple slices are face up.