Pineapple flip cake
By VicentaLakin
well, i actually did this flip cake, and i watched my grandma buy that big pile of fruit, and i made strawberry and pineapple into jam, and i made the pineapple jam to make this cake. and now there's a watermelon on the balcony. i don't know. materials: butter 110g, barbed flour 110g, sugar 80g, eggs two, powdered powder one-second spoon, pineapple granule jam appropriate
Recipe Recommendations
- butter 110g
- low-gluten flour 110g
- fine sugar 80g
- eggs of 2
- baking powder 1/2 teaspoon
- Pineapple granule jam appropriate amount
- sweet and sour
- roast
- an hour
- simple
Steps for Pineapple flip cake
1
Butter room softened with sugar
2
Send to delicate smooth state
3
Add egg fluids in a fraction
4
Smuggle evenly; be careful to wait for egg fluid and butter to be fully integrated before adding another egg fluid
5
Sift in low-banded flour and powdered mix
6
Flip evenly
7
Put the pasta in the bag
8
Put a pineapple granule jam at the bottom of the mold. Press the pressure
9
Down to the paste. About 8-9 full
10
A few strokes into the lower part of the oven, 160 degrees, about 25 minutes, and then you'll be out of the oven until it's hotPineapple flip cake Make Tips
1. When I made the jam previously, I boiled it for a long time, leaving very little liquid. Consequently, there was almost no sauce left when I inverted the cake. If you prefer the cake to be soaked in sauce, you can cook the jam for a shorter time to retain more liquid; this way, when you let it cool and invert the cake, you will get the desired saturation.
2. The cake body uses a pound cake recipe, but I reduced the amount of sugar and feel that the current sweetness level is acceptable.