Pineapple upside down cake

Pineapple upside down cake - Shwetha Amit Pai
Ingredients:
1 cup regular all purpose flour or maida
6-8 slices canned pineapple, drained
150gm / 3/4 cup butter at room temperature
3/4 cup brown sugar
1 tsp baking powder
3 eggs, separated
1 tsp vanilla extract
1 cup powdered sugar, sifted
1/2 cup milk

Method:1. Preheat the oven to 190C / 275 F
2. Mix 1/4 cup butter with the brown sugar and spread it at the bottom of a greased cake pan.
3. Arrange a layer of pineapple slices over it, slicing them to adjust and fill the gaps.
4. Sift the flour and baking powder. Keep aside.
5. Beat the egg yolks in a small bowl and add in the rest of the butter (1/2 cup) and the vanilla essence. Combine until smooth.
6. Whisk the egg whites until soft peaks form. Don’t overdo this otherwise the egg whites will turn dry.
7. Fold in the sifted sugar, one tablespoon at a time. Then fold in the egg yolk mixture.
8. And finally the flour mixture, 1/4 cup at a time. Be gentle and only mix until the flour disappears into the batter. Don’t over-mix.
9. Pour the batter over the pineapple slices and bake for about 30-40 mins.
And, the cake is done :) Isn’t it a beauty ?
The combination of caramelized sugar and pineapple is just bliss !!