After a month hiatus, I'm back in the kitchen with a vengeance. Two weeks in Sydney and hanging around in plenty of kitchens, my fingers are itching to do something in my own kitchen. So today I made a pineapple upside down cake. It was very impulsive, but that's just me. This cake was adapted from the recipe that I got from the JoyOfBaking website.
This was my first time baking an upside-down cake. After a few pokes here and there, it seemed like the cake was perfectly baked. But after popping it out of the cake in, for some reason, the base seemed a bit soggy. Into the oven the cake went again - which resulted in a little burnt portions. Oh well, first times are always buggy but it's the trial and errors that make all of us better bakers! :)
Ingredients:
1 1/2 cups cake flour (195g)
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (113g)
1 cup granulated sugar (200g)
1 tsp vanilla extract
2 large eggs, separated
1/2 cup milk (120ml)
1/4 tsp cream of tartar
1 can tinned pineapple, drained
A few maraschino cherries (optional)
For the topping:
4 Tbsp butter (55 g)
3/4 cup light brown sugar (160g)
Directions:
1. Preheat oven to 177C.
2. Basic preparations are as such:
a) Rub some butter all over a round cake tin.
b) Drain the pineapple slices and pat dry (else the syrup will make the cake base soggy).
c) Whisk egg whites with cream of tartar until firm peaks form.
3. To prepare the topping, place butter and brown sugar in a small saucepan and stir over medium heat until the mixture becomes liquid. Continue cooking, without stirring, for a few more minutes until the sugar starts to caramelize. You can see bubbles forming around the edges of the mixture. Remove from heat and pour into the cake pan.
4. Arrange the pineapple slices on top of the sugar mixture. Pop cherries in the center of each slice to give it some colour.
5. In a large bowl, mix up the flour, baking powder and salt.
6. In a different bowl, beat the butter and sugar until light and fluffy, then beat in the vanilla extract. Add in the egg yolks one at a time.
7. Add in the flour mixture, alternating with milk, in 3 additions ending with the dry ingredients.
8. Fold in the beaten egg whites into the cake batter in two additions. Then pour the batter into the cake pan. Smooth out the tops. Bake for about 1 hour or until top of cake turns brown.
9. Remove from oven and cool on a wire rack for about 10 minutes. Run a sharp knife around the edges of the pan and then invert the cake on a serving plate.
This was my first time baking an upside-down cake. After a few pokes here and there, it seemed like the cake was perfectly baked. But after popping it out of the cake in, for some reason, the base seemed a bit soggy. Into the oven the cake went again - which resulted in a little burnt portions. Oh well, first times are always buggy but it's the trial and errors that make all of us better bakers! :)
1 1/2 cups cake flour (195g)
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (113g)
1 cup granulated sugar (200g)
1 tsp vanilla extract
2 large eggs, separated
1/2 cup milk (120ml)
1/4 tsp cream of tartar
1 can tinned pineapple, drained
A few maraschino cherries (optional)
For the topping:
4 Tbsp butter (55 g)
3/4 cup light brown sugar (160g)
Directions:
1. Preheat oven to 177C.
2. Basic preparations are as such:
a) Rub some butter all over a round cake tin.
b) Drain the pineapple slices and pat dry (else the syrup will make the cake base soggy).
c) Whisk egg whites with cream of tartar until firm peaks form.
3. To prepare the topping, place butter and brown sugar in a small saucepan and stir over medium heat until the mixture becomes liquid. Continue cooking, without stirring, for a few more minutes until the sugar starts to caramelize. You can see bubbles forming around the edges of the mixture. Remove from heat and pour into the cake pan.
4. Arrange the pineapple slices on top of the sugar mixture. Pop cherries in the center of each slice to give it some colour.
5. In a large bowl, mix up the flour, baking powder and salt.
6. In a different bowl, beat the butter and sugar until light and fluffy, then beat in the vanilla extract. Add in the egg yolks one at a time.
7. Add in the flour mixture, alternating with milk, in 3 additions ending with the dry ingredients.
8. Fold in the beaten egg whites into the cake batter in two additions. Then pour the batter into the cake pan. Smooth out the tops. Bake for about 1 hour or until top of cake turns brown.
9. Remove from oven and cool on a wire rack for about 10 minutes. Run a sharp knife around the edges of the pan and then invert the cake on a serving plate.
No comments:
Post a Comment