Pineapple Upside-Down Cake

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:

1. 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
2. Separate the egg yolks and egg whites in separate glass bowls. Ensure no egg yolk falls in white
3. Beat oil and powdered sugar with an electric whisk till it forms a crumbly mixture
4. Now separately beat egg whites with an electric whisk till the egg white are stiffly beaten
5. Add the sugar and oil mixture to the beaten egg white in 5 parts and whisk it
6. Slowly add the 4 egg yolks and give it a light mix (fold in)
7. Sieve refined flour with baking powder and baking soda, and gradually add this in 3 parts till all the flour is mixed
8. Pre-heat the oven on convection mode at 170C. Add the milk and vanilla essence to the cake batter
9. Line the cake tin with butter paper. Now grease the lined butter paper mildly with oil
10. 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
11. Bake on convection mode for 170C for 45 mins. De-mould once cooled on metal rack