Pineapple Upside-Down Cake

Ingredients:

1/3 cup butter

¼ cup brown sugar

6-8 slicespineapple

Maraschino cherries

1 cup sirted Softasilk cake flour

1 tsp. baking powder

¼ tsp. salt

5 Maya Farms eggyolks

2 tbsps. Cold water

1 tsp. vanilla

½ cup sugar

5 Maya Farms eggwhites

½ cup sugar

Procedure:

Preheat oven to 350oF

Melt butter in a 13x9x2-inch rectangular pan or a 10-inch round pan. Over this, sprinkle the
sugar then arrange the pineapple slices and maraschino cherries. Set aside.

Sift flour, baking powder and salt. Set aside. Beat eggyolks with cold water and vanilla until
thick.

Gradually add sugar and beat until lemon-colored. In a seperate bowl, beat eggwhitesuntil soft
peaks form. Add sugar and continue beating until stiff. Fold eggyolks alternately with flour
mixture into beaten eggwites. Pour into prepared pan. Bake for 20 to 25 minutes.

Invert on a serving platter.