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Chiffon Pineapple Upside Down Cake

Yield:

8x8 inch square cake

Ingredients

  • 1 tablespoon - butter
  • 2 tablespoons - light brown sugar
  • 2 tablespoon - dark corn syrup
  • 5 - 6 - small pineapple rings
  • 3/4 cup - sifted Presto
  • 1/3 cup - sugar
  • 3 tablespoons - corn oil
  • 2 - egg yolks
  • 1/4 cup - water
  • 1/2 teaspoon - vanilla
  • 2 - egg whites
  • 1/4 teaspoon - cream of tartar

Directions

  1. Blend butter, brown sugar and dark corn syrup. Spread in bottom of 8x8x2 inch cake pan.
  2. Arrange pineapple slices over mixture.
  3. Bake in 325┬░ oven for 15 minutes.
  4. Remove from oven.
  5. In mixing bowl, sift Presto and sugar. Make well in center and add corn oil, egg yolks, water and vanilla in order. Beat with spoon till smooth.
  6. Beat egg whites and cream of tartar til mixture forms stiff peaks.
  7. Gently fold batter mixture into egg whites, blending well. (Fold, do not stir) Carefully pour over pour over pineapple mixture.
  8. Bake in 325┬░ oven about 45 minutes or until cake springs back when touched lightly with finger.
  9. Immediately invert cake onto serving plate.

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