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| Pineapple Upside-Down Cake VI |
"This recipe was given to me by way of considered one of my first-rate pals. Cooked apples, peach, apricot, pear or papaya slices could be used in place of pineapples, or a aggregate of two fruits like pineapple and papaya."
Ingredients :
- 1 cup white sugar
- 1 tablespoon butter
- 1 (20 ounce) can pineapple rings
- 1/three cup reserved pineapple juice
- half of cup butter
- 2 cups white sugar
- eight egg yolks
- 8 egg whites
- 1/4 teaspoon cream of tartar
- three cups cake flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup evaporated milk
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 stages F (175 stages C). Melt sugar In a small saucepan at the stovetop, then upload butter. Pour this syrup into a 9x13 inch pan, observed by means of the pineapple juice. Arrange the pineapple earrings at 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 till light and fluffy. Add egg yolks steadily, beating properly. On low speed, add the sifted flour combination alternately with the milk.
- In a separate huge bowl, whip egg whites and cream of tartar till tender peaks form. Gradually add 1 cup of sugar and beat until stiff, however no longer dry. Fold egg whites into batter until no streaks remain.
- Pour batter over pineapple within the pan. Bake at 350 stages F (a hundred seventy five levels C) for 45 minutes, or until toothpick inserted into cake comes out easy. Invert right now onto serving dish.
Notes :
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