Pineapple Upside Down Cake


Fixings :

1 container of pineapple in syrup

2 tbl spoon dissolved margarine

1/2 container tan sugar ( enough to dry out and spread the liquefied margarine)

Sweetened or maraschino cherries

2 eggs ( room temperature) , egg yolk and white divided

1 container of universally handy flour ( I took 2/3 rd mug of generally useful flour + 1/3 rd mug cake flour)

3/4 th mug sugar , powdered

1/3 rd mug oil + 2 tbl spoon softened spread

1/3 rd glass syrup from the pineapple can

1 tea spoon heating powder

1 tea spoon vanilla substance

Methodology :

1. Preheat the broiler to 350 FH .

2. Oil a 8′ x 8″ square skillet . Presently put the liquefied spread into the container . Cover the skillet uniformly with the margarine . Add the tan sugar to cover and dry out the liquefied margarine . Orchestrate the pineapple rings over the tan sugar . Put one cherry amidst every pineapple ring .

3. Beat the egg whites until solid . Put aside . In an alternate separate bowl,beat the oil , spread , sugar until light , include the egg yolks each one in turn . Include the syrup and vanilla quintessence.

4. Strainer the flour , preparing powder . Presently overlap in the flour with egg mixture . Presently overlay the meringue into the hitter in three groups . It ought to be a smooth player .

5. Spill the player over the arranged container . Tap for few times . Presently instantly prepare for 35-40 minutes or until if toothpick embedded confesses all out .

6. Chill off the cake before you turn it over from the skillet . On the off chance that it is not cooled , the pineapple may turn out from the cake . Provide for it sooner or later to set on the cake , then turn it over . :)

Serve it plain or with whipped cream or frozen yogurt