Ingredients
- 7 pineapple rings (canned)
- 2 egg whites
- 200 gr sugar
- 160 ml skim milk
- 130 gr flour
- 110 gr corn syrup (light)
- 75 gr brown sugar
- 40 gr corn syrup (light)
- 32 gr cornstarch
- 16 ml lemon juice
- 7 gr baking powder
- 4 gr vanilla
- 1 gr salt
Spray 23 cm cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 180ºC oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 180ºC oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Each serving provides: 200 Calories, : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�
