- 1 tsp vanilla extract
- Maraschino cherries yong nasa jar or fresh cherry if you prefer pero mas vibrant ang kulay nong nasa jar kaya eto ang gamit ko.
- Preheat oven to 350F
- Cut and slice the fresh pineapple. You can skip this if you’re using a canned pineapple.
- In a medium bowl, whisk together the dry ingredients. The all-purpose flour, baking powder and salt. Set aside.
- In a large bowl, beat the egg yolk on a medium speed until thick and pale yellow about 3 minutes. Gradually add the sugar, until completely incorporated. Add the pineapple juice and vanilla extract and blend to combine.
- Reduce the speed to low and add the flour mixture and beat well until combine.
- In a clean bowl with a clean beater, beat the egg white on a medium-low speed until frothy then gradually increase the speed to medium until stiff peaks form. Then gently fold the egg whites to the egg yolk mixture until no white streaks remain. Set aside.
- Combine the melted butter and brown sugar and spread evenly in the molding pan. I used an 8 inch round pan.
- Spoon the butter into the pan, spreading evenly over the pineapple slices. Bake until toothpick inserted into the center comes out clean, around 25-30 minutes. Allow to cool down then flip onto a serving dish.
- fresh juice din po ang gamit ko ditto from the pineapple. Pero pwede din kayong gumamit ng nasa lata.
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Huwag po nating kalimutan salain ang all purpose flour kapag nagbabake po tau.
