Recipe adapted from joy of baking
Serves - 6 to 8
For Cake
- All purpose flour (Maida) - 1 1/2 cup
- White Sugar - 3/4 cup
- Unsalted Butter - 1/2 cup (at room temperature)
- Milk - 1/4 cup
- Eggs - 2 large , separated
- Baking Powder - 2 teaspoon
- Vanilla Extract - 1 teaspoon
- Salt - a pinch
- For Caramel Sauce
- Brown sugar - 1 cup
- Butter - 4 tablespoons
- For Topping
- Canned Pineapple slices - 1 can around 7- 8 slices
- Maraschino Cherries - 12 to 14
- Method
Preheat oven to 350 degrees. Grease a 9 inch cake pan and set- aside. Now for the caramel sauce heat brown sugar and butter
- in a sauce pan. Stir continuously at medium flame until sugar
- is melted in butter. Continue cooking until bubble starts
- appearing at the edge of the pan. Stop the stove and pour this
- mixture on to the cake pan. Place a layer of pineapple slices
- on top of this. Decorate the center of the pineapple slices
- with cherries.For the cake , In a large bowl mix flour, baking
- powder and salt. In another bowl mix sugar, butter and vanilla
- extract till fluffy using a hand mixer / cake mixer. Add egg
- yolks one at a time and beat well after adding each. Add milk
- and flour mixture in to this mix well to a smooth batter.
- In another bowl whisk egg whites till they form firm peaks.
- Now fold the egg whites in to the cake batter. Do not mix
- vigorously just fold in the mixture gently. Pour the cake
- batter in to the cake pan and bake for 45 minutes or till
- a toothpick come clean when inserted. Remove from the oven
- and cool down the cake.Run a knife around the edge of the pan
- invert it into a plate. Serve