Recipe
Dessert
Pineapple Upside-Down Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. margarine | ||
| ½ c. gluten-free brown sugar | ||
| 4 slice(s) pineapple | ||
| 4 egg yolks | ||
| ¾ c. white sugar | ||
| juice and grated zest from half a lemon | ||
| 4 egg whites | ||
| ¾ c. potato starch | ||
| 1 tsp. gluten-free baking powder |
Directions
- Preheat oven to 350 degrees.
- Place margarine and sugar in a 9-inch-square baking dish and place in oven until margarine is melted. Remove pan from oven. Arrange pineapple slices in pan. Set aside.
- In a large mixing bowl, beat egg yolks until light. Gradually add sugar, lemon juice and grated rind. Continue beating until creamy.
- In a clean bowl, with clean beaters, beat egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
- Combine potato starch and baking powder. Fold into the batter.
- Carefully pour the batter over the pineapple slices in the pan.
- Bake at 350 degrees for 30 minutes.
- Invert cake onto a serving platter and let cool.
Recipe Source:
www.csaceliacs.org.