Pineapple Skillet Sponge Cake
- Reviews 3
Ready In: 1 hr 5 mins
Yields: 1 cake
Ingredients
Topping
- 2 tablespoons butter
- 3⁄4 cup brown sugar
- 7 pineapple slices
- whole nutmeats
- 7 maraschino cherries
Batter
- 3 egg yolks
- 3 stiff-beaten egg whites
- 1 1⁄2 cups sugar (divided)
- 1⁄2 cup boiling water
- 1 1⁄2 cups cake flour (cake flour IS different than all-purpose...I didn't know that and did not take a chance)
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
Directions
- Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
- Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
- Pour following batter over.
- Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
- Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
- Beat well and fold in egg whites.
- Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
- Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
- If desired, serve with whipped cream.
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