Pineapple Reverse Cake

Name: Pineapple Reverse Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 pineapple; 60g Low-gluten flour; 45g Caster sugar; 4 egg; 10g butter; 50g Corn oil; 60g milk; A few drops Lemon juice

by Xiao C

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Pineapple, also known as pineapple, is rich in nutrients, rich in many vitamins and other nutrients needed by the human body. Pineapple is also one of my favorite fruits, and I often love it. The preference for pineapple is more about the understanding of pineapple, especially the efficacy and function of pineapple. It's another pineapple season. In addition to making sweet juices, pineapples can also be made into delicious cakes. I will share this pineapple reverse cake with you today. "

Ingredients

Pineapple Reverse Cake

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

2. Soak the cut pineapple in brine for 10 minutes. Remove and drain for later use.

3. Put 60g of fine sugar in the pot and fry until melted.

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

5. Low heat until the pineapple has the best color with sugar juice.

6. Wrap the cake mold with tin foil, and place the cold pineapple slice on the bottom of the mold.

7. The yolk protein is separated. Add 15g of fine sugar to the egg yolk and stir until it is evenly mixed, then add corn oil and mix well, and finally add milk and continue to mix well.

8. Sift the low-gluten flour and add it to the egg yolk liquid, stir evenly.

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

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

11. Take one-third of the egg white and add it to the egg yolk paste and mix well. Add the evenly mixed cake batter to the remaining egg whites and continue to mix evenly.