Megan’s Pineapple Upside Down Cake

2 Jan

Bowl #1

  • 2 c. all purpose flour (sifted)
  • 4 tsp baking powder (sifted)
  • 1 tsp salt (sifted) 
  • 1 cup granulated sugar (sifted)
  • 8 egg yolks 
  • 1/2 cup pineapple juice/syrup (from 1 can sliced pineapples) 

Bowl #2
  • 8 egg white 
  • 1 cup sugar (sifted) 
  • 1 can sliced pineapple in syrup for garnish 

Mix contents of Bowl #1 with electric hand mixer until all clumps are gone. Setting this aside, pre-heat oven to 350 F. Beat contents of Bowl #2 with clean electric hand mixer on high on until beautiful stiff peaks are formed* and gently fold the meringue into Bowl #1 with the cut and fold technique. Grease pan with butter and line with slices of pineapple. Pour mixture into pan and bake for 45 minutes. Try not to peek until at most 5 minutes before the 45 minute mark, opening the oven door in the middle of the baking process can deflate your cake. Allow to cool and turn upside down, dust with icing sugar. 

*tricks to beating a good meringue: 

At the risk of sounding a bit deranged, I must stress the importance of keeping our egg white-sugar mixture absolutely free of fat! The minutest spot contamination of fat can prevent the whites from inflating to full potential; so make sure beaters and mixing bowl are spotless. Using a ceramic, glass or stainless steel mixing bowl as opposed to plastic (which can hold on to grease particles) is going to help you with that. There’s also no looking back once you start beating (stopping will allow the whites to deflate) so keep going until you’re fairly certain stiff peaks are going to form. Good luck!

recipe and photos by megan cui

One Response to “Megan’s Pineapple Upside Down Cake”

  1. Chris Jackson January 2, 2012 at 10:08 am #


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