Saturday, January 21, 2012

Sponge Pineapple Upside Down Cake by Valerie Bailey

Sponge cake. Sieve one and three quarter cups of self raising flour & one cup of sugar & 1/4 cup of corn flour & 2 teaspoons of baking powder. Then whisk in 1/2 cup of vegetable oil & 1/2 teaspoon of vanilla essence & 1 tablespoon of lemon juice (bottled will do) Add just a little less than one cup of milk (room temperature is best) to make a very thick batter-like consistency. Line a cake tin with sliced pineapple and pour cake mixture over the pineapples. Bake in a preheated oven 150oC for about 20 to 30 minutes. Gently open oven door after 20 minutes and stick a knife into the center of the sponge . If the knife comes out clean the sponge is cooked and if the knife has gooey cake mixture it needs a bit more time to cook. When cooked and cooled turn it upside down and cover with melted chocolate and a big dollop of cream. I like oat cream, its a lot better to digest.

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