1. Brush th syrup over the greaseproof paper in th tin, then sprinkle on the brown sugar. Strain the pineapple rings and place the rings in the tin. 2. Whisk the eggs and sugar until light and fluffy. Sift the flour and gently fold into the mixture. Pour mixture into tin and bake. 3. After baking leave in the tin for 15 minutes, upturn and carefully turn out onto a wire tray to cool.
while i'm in my kitchen........
Previous Posts
14 Comments:
really very nice. I wanted to make for years... Can I have one pls??
個樣好靚呀!一定好好味喇!
我都想要一件呀!
alice,
thank you ah, 呢個蛋糕完全係一個傳統雞蛋糕, 或者有d人唔鍾意食的, 不過我就鍾意佢夠簡單!
Yves,
certainly!
好靚呀,擺d菠蘿係個蛋糕面好靚,好吸引呀！
Eva
hi eva,
thank you ah! & 多謝你的到訪ah!
Wao!
It's wonderful.
thank you psychofe69
thank you sakura56.
Tendy
好味!! 請問菠蘿是否要炒過先??哈哈!! 不太會做甜品, 我想做個蛋糕給奶奶吃!
Thanks
hi kiki,
你做的食物和手工都很精緻,我平時有睇開的, 不過唔好意思留言, hehe..
菠蘿是沒有炒過的, 你見到左係因為我脫模後, 底部仍很濕(即菠蘿那層), 可能我沒有完全將菠蘿朔乾所至, 於是我再將菠蘿向上放回焗爐烘乾時令菠蘿烘了.
我放個recipe上黎ah, 乖巧的小新抱!
RECIPE~~~
Pineapple Upside-down Cake (From Cake & Biscuit Recipes by Mary Ford)
Ingredients:
Golden syrup 30ml
Light brown soft sugar 28g
Can of pineapple rings 340g (先抹乾水份)(我用了7片細罐菠籮)
Eggs 3 (大)
Caster sugar 85g
Plain flour 85g
Baking tin:
21.5cm(8.5inch) round sponge tin greased with butter, base lined with greaseproof paper and greased with more butter.
Baking:
Preheated oven, 180C
Middle shelf
40-45 minutes
1. Brush th syrup over the greaseproof paper in th tin, then sprinkle on the brown sugar. Strain the pineapple rings and place the rings in the tin.
2. Whisk the eggs and sugar until light and fluffy. Sift the flour and gently fold into the mixture. Pour mixture into tin and bake.
3. After baking leave in the tin for 15 minutes, upturn and carefully turn out onto a wire tray to cool.
**我的蛋糕出爐是底部(即菠籮部分)有些濕, 可能菠籮不夠乾身, 所以盡量先吸乾水份
多謝你呀!!靚女!!!
我會整俾佢地食...到時會鳴謝你...得閒我會黎留下言..多謝你到小店...你可以留
言俾我..唔好怕醜..甘靚..怕乜呀!!
kiki,
比你笑死我la!!
Post a Comment
<< Home