PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS FOR THE SPONGE CAKE:

    1.    3 eggs

2.   150 grams butter

3.   200 grams sugar that has been blitzed finely

4.   175 grams maid/refined flour

5.   1 Tbs. baking powder

6.   1 Tsp. baking soda

7.   1 cup milk

8.   1 Tsp. vanilla essence

INGREDIENTS FOR THE CARAMELIZATION:

1.    3/4 cups of sugar

2.   1 tin pineapple slices or fresh pineapple

3.   A few cherries to decorate (optional)

 METHOD FOR THE CARAMELIZATION:

1.    Heat your baking tin directly over a gas stove. Add the sugar and keep stirring till it forms a brown caramel syrup, covering the bottom of the tin. Arrange the pineapple slices all over this caramelized sugar.

2.   Keep aside.

METHOD FOR THE SPONGE CAKE:

1.    Pre heat the oven to 250 degrees centigrade.

2.   Sift the flour with baking soda and baking powder.

3.   Separate the egg yolks from the white. Use a hand mixer to beat the egg yolks. Keep aside.

4.   Then beat up the egg whites till it forms soft peaks.

5.   Mix the butter and sugar with the egg yolks. Mix it well.

6.   Add the vanilla essence.

7.   Add the flour mixture gently into this egg yolk mixture. Then gently add the egg whites. Do not mix it vigorously, use the cut and fold method. Add milk according to the thickness of the batter, stirring gently. If you apply too much pressure, your sponge will turn out rock hard.

8.   Pour this batter in the caramelized cake tin.

9.   Bake on a temperature of 180 degrees centigrade till fully baked.

    10. Check with a tooth pick to see if it comes out clean.

    11. Remove from the oven. Let it rest for just 5 minutes.

    12. Loosen the edges of the cake using a sharp knife.

    13. Upturn on a serving plate, tap on the bottom of the tin from all

sides.

    14. You can decorate it with red cherries if you want.

Your Pineapple Upside Down Cake is ready to serve.

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