Pineapple Upside-Down Cake
Pineapple Upside-Down Cake Recipe
6 slices (rings) of canned pineapple
4 tbsp golden syrup
6 cherries
5 eggs (separate egg white from egg yolk)
150g melted butter
200g sugar
180g self-raising flour (sieved)
1/2 tsp baking powder
1/4 tsp vanilla essence
Method
Grease cake tin with butter and golden syrup.
Put pineapple rings into cake tin and place a cherry in the centre
of each pineapple ring.
Put aside.
Preheat convection oven at 180oC.
Beat egg white with baking powder for about 5 minutes.
Add in sugar. Beat until stiff before adding in egg yolk, one at
a time. Beat until light and
fluffy.
Fold in flour and slowly add in melted butter.
Pour batter into greased cake tin and bake for 50-55 minutes.
When cake is ready, turn over on a plate. Brush with golden syrup
or apricot jam.
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