Pineapple Inversion Cake

Overview

It's pineapple season, and the streets are full of pineapple fragrance. Let's make a delicious pineapple inversion cake. It has a soft and fruity texture with a sweet caramel flavor that will make you fall in love with it immediately. The oven is from Dongling electronic oven DL-K30A

Tags

• baking
• children
• birthday
• butter
• clear water
• egg
• low gluten flour
• vanilla extract
• fine sugar
• milk
• pineapple

Ingredients

Steps

1. 1 Cut the pineapple into small pieces, soak in salt water for 10 minutes, drain and set aside.

   

2. 2 Pour the fine sugar into the pot and stir-fry over low heat until the sugar melts and turns brown.

   

3. 3 Pour in 20 grams of water, stir evenly, and reduce the soup

   

4. 4 Pour in the pineapple, add butter and stir-fry until the pineapple becomes soft.

   

5. 5 Place the fried pineapple slices flatly into a 6-inch removable bottom cake mold (wrapped in tin foil), let cool and set aside.

   

6. 6 Heat a small pot over water until the butter is fully melted.

   

7. 7 Sift in the low-gluten flour and stir evenly.

   

8. 8 Add milk and mix well.

   

9. 9 Add egg yolks and vanilla extract and stir evenly.

   

10. 10 Beat the egg whites until rough peaks, add sugar in three batches and beat until stiff peaks form.

    

11. 11 Take 1/3 of the meringue and mix it with the egg yolk paste.

    

12. 12 Pour back into the remaining meringue and fold.

    

13. 13 Pour the mixed cake batter into the mold and shake it twice.

    

14. 14 Preheat the oven to 160 degrees for the upper and lower tubes, and bake in the oven for about 40 minutes.

    

15. 15 After taking it out of the oven, gently smash it, turn it upside down on a plate, let it cool and unmold it, and put it in the refrigerator to taste better.