Pineapple Upside-Down Cake

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Old 06-Jul-2010
Pineapple Upside-Down Cake


6 slices of canned Pineapple.
4 tbsps golden syrup.
6 cherries.
5 eggs
150g melted butter.
200g sugar.
180g self-raising flour
1/2 tsp baking powder.
1/4 tsp vanilla essence.
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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