Pineapple Upside-Down Cake VI Recipe

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.