Ingredients for batter:
Flour or maida-1 and 1/2 cup or 195 gms,
Sugar-3/4 cup or 95 gms,
Butter-100 gms,
Baking powder-1 tsp,
Eggs-2-separated,
Milk-1/2 cup or 120 ml,
Cream of tartar or lemon juice-few drops,
Vanilla-1 tsp.
For caramel-(topping)
Butter-4 tbsp or 1/ cup4 or 55 gms,
Pineapple-1 medium size-peeled,quartered,cored and cut into 1/4 inch slices,
Light brown sugar-3/4 cup or 100gms.
Note:This is a sweet cake as sugar is used twice,in the batter and as a topping in the form of caramel.
You can lessen the amount of sugar in the batter to 80 gms.
Method:
Butter a 8 inch round cake pan.
Topping:
Place butter and brown sugar in a saucepan over low heat with a spatula until butter has melted and sugar has dissolved.
Continue cooking without stirring for few more minutes or until the sides are bubbling and the sugar is caramelised.
Remove from heat and pour into the greased cake pan.
.
Evenly arrange the fresh pineapples slices on the caramel.
Cake batter: Pre heat oven to 180 C
In a clean bowl beat the egg whites with a few drops of lemon juice or cream of tartar just until peak.
Keep aside.
Sift flour and baking pwd in a bowl.
In another bowl beat butter for few seconds and then add sugar and beat for 3 to 4 minutes until light and fluffy.
Add egg yolk and beat for a minute.
Add vanilla essence and beat for few seconds.
Scrape down the sides of the bowl.
Add the flour mixture alternately with the milk ending with the flour mixture.
Remove the beater and with a spatula gently fold in the egg whites into the batter in two additions.
Pour the batter into the cake pan.
Bake in a pre- heated oven for 45 minutes or until the top of the cake has browned and starts to pull away from sides.
Tooth pick inserted in the center comes out clean.
Remove from oven and let it cool on wire rack for 10 minutes.
Run a knife around the edges of the pan and then invert the cake on to your serving plate.
Leave it to cool for 1/2 hour.
Best eaten fresh but can be kept in the fridge for few days.
