pineapple upside-down cake vi

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 tablespoon butter
• 1 (20 ounce) can pineapple rings
• 1/3 cup reserved pineapple juice
• 1/2 cup butter
• 2 cups white sugar
• 8 egg yolks
• 8 egg whites
• 1/4 teaspoon cream of tartar
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). melt sugar in a small saucepan on the stovetop, then add butter. pour this syrup into a 9x13 inch pan, followed by the pineapple juice. arrange the pineapple rings on the syrup and set aside. sift together flour, baking powder and salt. set aside.
• in a large bowl, cream butter and 1 cup of sugar until light and fluffy. add egg yolks gradually, beating well. on low speed, add the sifted flour mixture alternately with the milk.
• in a separate large bowl, whip egg whites and cream of tartar until soft peaks form. gradually add 1 cup of sugar and beat until stiff, but not dry. fold egg whites into batter until no streaks remain.
• pour batter over pineapple in the pan. bake at 350 degrees f (175 degrees c) for 45 minutes, or until toothpick inserted into cake comes out clean. invert immediately serving dish.