Pineapple Upside-Down Cake VI

Ingridients

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

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.

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.

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.

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.