Caramelized Pineapple Flip Cake

Name: Caramelized Pineapple Flip Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 3 pcs egg; 35g milk; 220g Pineapple slices; 10g Caramel liquid; 40g Corn oil; 45g Powdered sugar; Some Lemon juice; 100g Soft white sugar; 1g salt

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

This cake has been growing grass for a long time, and I also tried it during the holidays. The fluffy cake is mixed with the unique aroma of caramel and the perfect combination of sweet and sour pineapple, making your mouth want to stop. The mold uses a 6-inch round mold. The only drawback is that there is a little collapse when the cake is demolded. It may be because I waited for the cake to cool completely and the pineapple slices were pressed for a long time. You can demould the cake when it is lukewarm.

Caramelized Pineapple Flip Cake

1. Put three slices of pineapple in sugar and slowly boil (the whole pineapple is peeled, cut into thick slices horizontally, use a corer to remove the hard core) and continue to cook.

2. Cook until the pineapple slices are soft, remove the pineapple

3. The remaining pineapple water continues to boil until it is amber, and when it is slightly viscous, turn off the heat and become caramelized.

4. Soak the pineapple slices in the caramel liquid for 2 hours

5. Before starting to make, take out the pineapple slices, put a whole pineapple slice in the middle of the bottom of the 6-inch round mold, and put the other two slices around as shown in the figure.

6. Add 10 grams of caramel liquid to the basin

7. Pour the milk and stir well

8. Add corn oil, salt and 10 grams of powdered sugar, beaten with eggs

9. Sift in low-gluten flour

10. Add egg yolk

11. Stir with a spatula until there are no particles

12. Add lemon juice to egg whites and beat until thick foam, add 1/3 of the sugar for the first time (no water and no oil in the egg white)

13. Beat until thick bubbles appear, add 1/3 of the sugar for the second time

14. Beat until the lines appear, add the remaining sugar

15. Continue to beat with an electric whisk until dry foaming (lift the whisk and you can see the strong small sharp points)

16. Take 1/3 of the egg white and add it to the egg yolk paste and mix well

17. Pour back the remaining egg whites and stir evenly

18. Pour into the mold, shake out big bubbles and put it into the second to last layer of the preheated oven

19. 150 degrees, bake for 50 minutes

20. After being out of the oven, it can be reversed, and it can be demoulded when the temperature is low

Tips:
1. The Wendy and time of the oven should be adjusted according to your own time situation.
2. The egg whites should be beaten until hard foaming, and the cake batter should be mixed or cut to prevent defoaming.
3. The recipe for the cake body is not the only one, you can also adjust it according to your own recipe.