Blend the pineapple with the syrup and vanilla. Beat the butter and gradually add the sugar until fluffy, then continue beating and add the egg yolks one by one, the flour along with the baking powder and baking soda sifted beforehand, and the pineapple mixture.
In a separate bowl, beat the egg whites to stiff peaks and gently fold into the mixture. Pour into a previously greased and floured mold and bake for 45 minutes. Let cool.
For the glaze, beat the egg whites to stiff peaks and gently fold in the powdered sugar and lemon juice while continuing to beat. Pour over the cake and decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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