Pineapple Skillet Sponge Cake

• Topping
• 2 tablespoons butter
• 3/4 cup brown sugar
• 7 pineapple slices
• whole nutmeats
• 7 maraschino cherries
• Batter
• 3 egg yolks
• 3 stiff-beaten egg whites
• 1 1/2 cups sugar (divided)
• 1/2 cup boiling water
• 1 1/2 cups cake flour (cake flour IS different than all-purpose...I didn't know that and did not take a chance)
• 1/4 teaspoon salt
• 1 teaspoon baking powder

1. Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
2. Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
3. Pour following batter over.
4. Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
5. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
6. Beat well and fold in egg whites.
7. Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
8. Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
9. If desired, serve with whipped cream.

topping, butter, brown sugar, pineapple, nutmeats, maraschino cherries, batter, egg yolks, egg whites, sugar, boiling water, cake flour, salt, baking powder

Taken from www.food.com/recipe/pineapple-skillet-sponge-cake-30126 (may not work)