Pineapple Upside-Down Cake VI

Ingredients

• 1 cup white sugar
• 1 tablespoon butter
• 1 (20 ounce) can pineapple rings
• 1/3 cup reserved pineapple juice
• 1/2 cup butter
• 2 cups white sugar
• 8 egg yolks
• 8 egg whites
• 1/4 teaspoon cream of tartar
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup evaporated milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside.
2. In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk.
3. In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain.
4. Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.