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Upside-down pineapple cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Moist buttery cake topped with sweet caramelized pineapple slices.
Ingredients:
  • 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
  • 4.40 gm vanilla essence
  • 150g (1 cup) plain flour
  • 4.00 gm baking powder
  • 80ml (1/3 cup) pineapple juice
  • Whipped cream, to serve
  • Fresh strawberries, washed, hulled, to serve
Instructions:
  • Preheat your oven to 180°C. generously butter the base and sides of a 23cm fluted ring pan. Sprinkle a layer of brown sugar over the base of the pan, then arrange the pineapple slices slightly overlapping on top of the sugar.
  • In a large bowl, use an electric beater to whip together egg yolks, sugar, and vanilla until pale and creamy. Sift in the flour and baking powder, then beat until just combined. Gradually incorporate the pineapple juice while continuing to beat.
  • Whip the egg whites with an electric beater until stiff peaks form in a clean, dry bowl. Gently fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining egg whites in 3 more additions.
  • Spread the mixture over the pineapple evenly and bake for about 30 minutes until a skewer comes out clean when inserted into the center. Run a knife around the edge of the pan, then flip the cake onto a plate. Enjoy with whipped cream and strawberries.

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