Pineapple Upside-Down Cake in Microwave
By IFB | December 16, 2022
Program: Top and bottom heater with fan
Pre heat temp: 170°C
Pre heat time: 10 mins
Cook temp: 170°C
Cook time: 45 mins
For 1kg cake tin (9 to 11 inch round cake tin)
Ingredients:
For topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 8-10 pineapple slices
- 15-20 maraschino cerries
For Cake:
- 8 eggs (yolks and whites separated)
- 220 gms castor sugar
- 280 gms refined flour
- 40 ml milk
- 60 gms oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1tbp vanilla essence
Preparation:
- Line an 11 inch round cake tin with butter paper. Mix butter and brown sugar and spread it over the base of the cake tin. Place the pineapple slices with 1 cherry within each pineapple slots
- Separate the egg yolks and egg whites in separate glass bowls. Ensure no egg yolk falls in white
- Beat oil and powdered sugar with an electric whisk till it forms a crumbly mixture
- Now separately beat egg whites with an electric whisk till the egg white are stiffly beaten
- Add the sugar and oil mixture to the beaten egg white in 5 parts and whisk it
- Slowly add the 4 egg yolks and give it a light mix (fold in)
- Sieve refined flour with baking powder and baking soda, and gradually add this in 3 parts till all the flour is mixed
- Pre-heat the oven on convection mode at 170C. Add the milk and vanilla essence to the cake batter
- Line the cake tin with butter paper. Now grease the lined butter paper mildly with oil
- After the oven pre-heats, transfer batter gently in the lined cake tin with pineapples; tap the cake tin to release trapped air-pockets. Place the cake tin on baking tray
- Bake on convection mode for 170C for 45 mins. De-mould once cooled on metal rack
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