Pineapple Upside-Down Cake

• 4 large eggs separated
• 2 1/8 tablespoons butter softened
• 6 3/4 tablespoons pineapple syrup
• 1 1/4 cups caster sugar
• 3 1/16 cups wheat fine flour with yeast
• 5 slices pineapple canned
• 7/8 cup caster sugar
• 4 tablespoons water

1. For the caramel: Place the sugar and water in heavy bottomed pan over medium heat .
2. Shake the pan until the sugar is melted and the mixture is golden brown.
3. Grease a 23 cm square pan with butter and line with parchment paper. Grease the parchment paper with butter.
4. Whisk the egg yolks together with the butter and sugar until creamy. Sift the flour and stir into the egg mixture. Add the pineapple syrup and mix well.
5. Whisk the egg whites and carefully fold into the mixture.
6. Place the caramel in the pan, top with the slices of pineapple and pour the batter over top.
7. Bake in a preheated oven at 350u0b0F for about 30 minutes. Allow to cool. Turn out onto a serving plate so pineapple slices are face up.

eggs, butter, pineapple syrup, caster sugar, flour, pineapple, caster sugar, water

Taken from www.yummly.com/recipe/Pineapple-Upside-down-Cake-2055909 (may not work)