Pineapple - Cherry Upside Down Cake

This easy low-fat sponge cake recipe is great for upside-down cake. It's also a good recipe to use for strawberry shortcake.

Sponge Cake

• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, separated
• 3 tsp. cold water
• 1 cup sugar

Preparation -
Mix the flour, baking powder and salt together. In a separate bowl, beat the egg yolks, water and sugar together.
Add the flour mixture and beat at medium speed for about 2 to 3 minutes. Beat the egg whites until stiff peaks form. Fold in the beaten egg whites into the batter.
For pineapple upside-down cake - Slowly pour the sponge cake batter into the pan, over the pineapple, cherries and brown sugar mixture. Bake in a preheated oven at 350º for 40 to 45 minutes or until the cake springs back when pressed lightly in the center. Remove from the oven and let stand for 1 to 2 minutes. Run a knife around the edge, between the sides of the cake and the cake pan. Turn the cake over onto a plate and remove the pan, being careful not to let the hot syrup burn your hands.

NordicWare 10-in. Nonstick Platinum Series Pineapple Upside Down Cake Pan This pineapple upside down pan is decoratively molded to fit standard-sized pineapple slices and cherries. The dark aluminum material provides even heat conduction.

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