300g fresh pineapple, peeled, cut into 5mm-thick slices
3 eggs, separated
215g (1 cup) caster sugar
1 tsp vanilla essence
150g (1 cup) plain flour
1 tsp baking powder
80ml (1/3 cup) pineapple juice
Whipped cream, to serve
Fresh strawberries, washed, hulled, to serve
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Step 1 Preheat oven to 180°C. Brush the base and side of a 23cm fluted ring pan with butter. Sprinkle brown sugar over base of pan. Place pineapple, slightly overlapping, over sugar.
Step 2 Use an electric beater to beat the egg yolks, sugar and vanilla in a large bowl until pale and creamy. Sift in the flour and baking powder. Beat until just combined. Gradually beat in the pineapple juice.
Step 3 Use a clean electric beater to beat the egg whites in a clean, dry bowl until stiff peaks form. Fold one-quarter of the egg white into the egg yolk mixture. Fold in remaining egg white, in 3 more batches.
Step 4 Spoon the mixture over the pineapple and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Run a flat-bladed knife around the inside edge of the pan. Turn the cake onto a serving plate. Serve with whipped cream and strawberries.