Ingredients
- 7 pineapple rings (canned)
- 7 maraschino cherries
- 2 egg whites
- 200 gr sugar
- 160 ml skin milk
- 130 gr flour
- 110 gr karo corn syrup (light)
- 55 gr packed brown sugar (light)
- 40 gr karo corn syrup (light)
- 38 gr argo corn starch
- 28 gr brown sugar
- 16 ml lemon juice
- 7 gr baking powder
- 4 gr vanilla
- 1 gr salt
Preheat oven to 350�F. Spray 23 cm round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and cherries in pan; set aside. In large bowl combine flour, corn starch, baking powder and salt. In medium bowl with wire whisk or fork, stir sugar and milk, 1 minute. Add egg whites, corn syrup and vanilla; stir until blended. Gradually stir into flour mixture until smooth. Spoon batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; invert onto serving plate. Makes dozen servings.