- Jun 23, 2017
- Reaction score
First time I've ever made this and boy oh boy, I'm really happy the way it's turned out. Yummy, sticky goodness. I had to redo the cake batter. The first time, I tried with a supermarket own brand which is basically a copy of Stork margarine, but it just didn't combine properly with the eggs, it curdled and separated really badly. So I threw it and redid it with butter.
This time the yolks combined well. I separated the whites and whisked them to reasonably firm peaks and folded them in last. Apparently this makes the sponge softer. I also added a few tablespoons of soured cream which really moistens the cake even more. I thought it was going to come out a horrible mess, particularly when flipping it over.
Here is my upside down pineapple cake!
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@Lee_C that looks so scrumptious! The crumb in the cake is looks nice and soft. And the fruit arrangement looks perfect. You are really becoming quite the baker my friend!!! Good job!!