Fat-free Pineapple Upside Down Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
TOPPING
No stick vegetable spray,
1/4 cup: Packed light brown sugar,
2 tbsp: Brown sugar,
2 tbsp: Karo light corn syrup,
1 tbsp: Lemon juice,
7 each: Canned pineapple rings, well drained
7 each: Maraschino cherries,
CAKE
1 cup: Flour,
1/4 cup: ARGO Corn Starch,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 cup: Sugar,
2/3 cup: Skin milk,
2: Egg whites,
1/3 cup: Karo light corn Syrup,
1 tsp: Vanilla,
Directions:
Preheat oven to 350
F. Spray 9-inch round cake pan with cooking
spray. Add brown sugar, corn syrup and lemon juice; stir to combine.
Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and
cherries in pan; set aside. In large bowl combine flour, corn starch,
baking powder and salt. In medium bowl with wire whisk or fork, stir
sugar and milk, 1 minute. Add egg whites, corn syrup and vanilla;
stir until blended. Gradually stir into flour mixture until smooth.
Spoon batter over pineapple. Bake 35-40 minutes or until toothpick
inserted in center comes out clean. Immediately loosen cake from pan;
invert onto serving plate. Makes 12 servings.
Source from luhu.jp
F. Spray 9-inch round cake pan with cooking
spray. Add brown sugar, corn syrup and lemon juice; stir to combine.
Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and
cherries in pan; set aside. In large bowl combine flour, corn starch,
baking powder and salt. In medium bowl with wire whisk or fork, stir
sugar and milk, 1 minute. Add egg whites, corn syrup and vanilla;
stir until blended. Gradually stir into flour mixture until smooth.
Spoon batter over pineapple. Bake 35-40 minutes or until toothpick
inserted in center comes out clean. Immediately loosen cake from pan;
invert onto serving plate. Makes 12 servings.
Source from luhu.jp