Pineapple Upside-down Cake

INGREDIENTS

• 2 EGGS
• 1 TEACUP OF SUGAR
• ½ TEACUP OF MILK
• 1 TEACUP OF ALL-PURPOSE FLOUR
• 2 TEASPOONS OF BAKING POWDER
• ½ PINEAPPLE, SLICED, CORE REMOVED 
• BUTTER AND SUGAR TO GREASE THE PAN

PREPARATION

Separate the eggs and whip the yolks with the sugar until obtaining a delicate, light-coloured cream. Add the milk whip a bit longer. Whip the egg whites until firm and gently mix them in with the yolks. Sift the all-purpose flour and gently combine the baking powder. Grease the pan with butter and sugar and arrange the pineapple slices so they cover the bottom of the baking pan. Cover with the cake batter and bake in a preheated oven at 160°C for about 35 minutes, or until golden. Remove the cake from the pan so that the pineapple slices are on the top.