【Pineapple Flip Cake】——a wonderful fusion of sweet and sour flavors
Overview
Well, actually I came up with the idea of making this flipped cake when I saw a lot of fruits that my mother-in-law bought. Later, I made the strawberries and pineapple into jam. In order to make this cake easier, I also made the pineapple jam into a grainy texture. . . And now, there is a watermelon kept on the balcony. . . Ingredients: 110g butter, 110g low-gluten flour, 80g caster sugar, 2 eggs, 1/2 tsp baking powder, appropriate amount of pineapple granule jam
Tags
Ingredients
Steps
-
After softening the butter at room temperature, add sugar
-
Whip until fine and smooth
-
Add egg liquid in portions
-
Beat evenly; be sure to wait until the egg liquid and butter are fully combined each time before adding the next egg liquid
-
Sift in the mixture of cake flour and baking powder
-
Mix well
-
Pour the batter into a piping bag and set aside
-
Spread a layer of pineapple jam on the bottom of the mold and press it evenly
-
Pour in the batter, about 8 to 9 minutes full
-
Knock it lightly for a few times and then place it in the middle and lower layers of the oven at 160 degrees for about 25 minutes. Take it out of the oven and let it dry until warm, then invert it and unmold it
