Upside down cakes seem to keep appearing in my Facebook recently. Okay... let's do it. But I do not want to make my usual upside down cake that is dense. Searched the internet for some ideas, and found this pleasing one from www.allrecipes.com by Cathy. The original recipe looked too sweet and dry. I made some adjustments and my cake turns out light and cottony in texture yet still moist.
Try not to further reduce brown sugar and butter proportions, otherwise the fruits may not stick well. However if your pans have larger surface area, you may need to increase the brown sugar and butter accordingly, but a flatter cake.
Upside Down Pineapple Cake (after my adjustments)
Ingredients
4 eggs, separated
1/2 cup salted butter
3/4 cup packed light brown sugar
Slices of canned pineapple, well drained
Glaced cherries, halved
1 cup cake flour
1 tsp baking powder
1/2 cup canned pineapple juice
3/4 cup caster sugar
1 tsp almond / vanilla extract
Method
1. Using very low heat, melt butter. Remove from heat. Pour all butter except for 1 tbsp of it into 7" deep round pan. Now use the butter to grease sides of pan. Sprinkle brown sugar evenly and arrange the pineapple and cherries. Set aside.
2. In a clean mixing bowl, beat egg whites using low-medium speed. Add caster sugar gradually, beating well after each addition. Beat till stiff.
3. In another bowl, beat the yolks using high speed until the egg yolks become very thick and increase in volume. Mix in juice.
4. Mix cake flour and baking powder thoroughly and sift into yolk mixture. Fold in the flour. (Tip: Use a hand balloon whisk to fold. It works every time)
5. Fold in 1/3 meringue into yellow batter. Transfer this mixture into the remaining meringue and fold gently.
6. Fold in 1 tbsp melted butter and extract.
7. Pour batter into prepared pan, smooth the top and give the pan a few taps to remove air.
8. Bake in preheat oven at 165C for about 30 min or the cakes becomes springy to touch.
9. Invert cake and remove pan to cool.
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