Suzie was looking for inspiration for tomorrows ladies morning tea she is hosting. Chocolate for some reason was out of the question and so next best thing, Mums pineapple upside down cake. Knowing Suzy, there would be plenty, I did still insist she “doubled” the recipe 🙂

The following is a single recipe.
Melt 3 tablespoons of butter and mix in 1/2 cup soft brown sugar. Line the bottom of a loaf tin with this mixture. Using pineapple rings cut in half, arrange them to cover as much of the butter/sugar mixture without overlapping.

Beat 2 whole eggs and 2 egg yolks, to this add 1 cup sugar and beat well.
Add 1/4 cup of reserved pineapple juice and beat further.
Add 1 cup sifted plain flour, 1 teaspoon baking soda and 1/4 teaspoon salt and mix well.
With the two remaining egg whites, beat these until stiff peaks form. Fold in the egg white into the cake batter carefully.

Pour this mixture over the pineapple and bake in a moderate oven for 50 mins.

Cool slightly then turn out and enjoy.