Pineapple Inversion Cake

Overview

Pineapple, also known as pineapple, is rich in nutrients and contains many vitamins and other nutrients needed by the human body. Pineapple is also one of my favorite fruits, and I often can’t put it down. The preference for pineapple is more about the understanding of pineapple, especially the efficacy and function of pineapple. It’s pineapple season again. In addition to making sweet juice, pineapples can also be made into delicious cakes. Today I will share with you this pineapple inversion cake.

Tags

• baking
• butter
• corn oil
• egg
• low gluten flour
• fine sugar
• lemon juice
• milk
• pineapple

Ingredients

Steps

1. 1 First cut the pineapple into small slices of appropriate thickness.

   

2. 2 Soak the cut pineapple in salt water for 10 minutes. Drain and set aside for later use.

   

3. 3 Put 60g of fine sugar in the pot and stir-fry over low heat until melted.

   

4. 4 Then add the pineapple slices, add butter and heat over low heat until the pineapple becomes soft.

   

5. 5 Cook on low heat until the pineapple is the color of sugar juice.

   

6. 6 Wrap the cake mold with tin foil and place the cooled pineapple slices on the bottom of the mold.

   

7. 7 Egg yolk protein separation. Add 15g of fine sugar to the egg yolks and stir until evenly mixed. Then add corn oil and mix evenly. Finally, add milk and continue mixing evenly.

   

8. 8 Sift the low-gluten flour into the egg yolk liquid and stir evenly.

   

9. 9 Add a few drops of lemon juice to the egg whites.

   

10. 10 Beat the egg whites until you can lift the hook.

    

11. 11 Add one-third of the egg whites to the egg yolk batter and mix evenly. Add the evenly mixed cake batter to the remaining egg whites and continue to mix evenly.

    

12. 12 Pour the cake batter into the mold.

    

13. 13 Just preheat the oven to 150 degrees for 40 minutes.

    

14. 14 Delicious pineapple inversion cake.