Pineapple Upside Down Cake (Steamed, Not Baked)

Name: Pineapple Upside Down Cake (Steamed, Not Baked)
Cuisine: American
Ingredients: 1 cup cake flour (about 120 grams); 1 tablespoon cornstarch; 1 teaspoon baking powder; 1/3 cup milk (about 90 grams); 1 teaspoon vanilla extract; 1/4 cup vegetable oil (about 50 grams); 4 egg yolks; 1/4 teaspoon salt; 1/3 cup sugar (1) (about 60 grams); 4 egg whites; 1/3 cup sugar (about 60 grams); 1/4 teaspoon lemon juice; 1 cup sugar; 1/2 cup water; 7 ounces pineapple (about 200 grams)

Johnnyminmin @Johnnyminmin

Welcome this summer with a tropical fruit cake! The aroma of pineapple with a hint of caramel, sweet and slightly tangy, combined with the lightness of chiffon, gives a refreshing feeling perfect for the summer.

Johnnyminmin @Johnnyminmin

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Ingredients

1 cupcake flour (about 120 grams)
1 tablespooncornstarch
1 teaspoonbaking powder
1/3 cupmilk (about 90 grams)
1 teaspoonvanilla extract
1/4 cupvegetable oil (about 50 grams)
4egg yolks
1/4 teaspoonsalt
1/3 cupsugar (1) (about 60 grams)
4egg whites
1/3 cupsugar (about 60 grams)
1/4 teaspoonlemon juice
Caramel
1 cupsugar
1/2 cupwater
7 ouncespineapple (about 200 grams)

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Steps

1

Sift the cake flour, cornstarch, and baking powder three times and set aside. Heat the sugar for the caramel with water over medium heat until it turns light brown. Pour into a mold and swirl to coat evenly.
2

Let it cool, then arrange the pineapple slices. Mix the egg yolks with the oil until combined, then add milk, sugar (1), vanilla extract, and salt. Mix well, then add the sifted flour and mix until smooth.
3

Add lemon juice to the egg whites and beat until foamy. Gradually add sugar (2) and beat until soft peaks form, creating a glossy cream.
4

Gradually fold the egg white mixture into the cake batter in three parts. For the first addition, mix vigorously to combine, then gently fold in the remaining parts until well combined using a silicone spatula.
5

Once well combined, pour the batter into the mold. Tap the mold twice to release air bubbles.
6

Steam in boiling water, covering with a larger mold to prevent water droplets from falling in. Steam until cooked, about 40 minutes (or bake at 350°F for 35-40 minutes).
7

Place the mold in hot water for another 15 minutes to make it easier to remove. Use a knife to loosen the edges, then carefully remove the cake.
8

Ready to serve.