Beat the egg whites until stiff peaks form. On the side, sift the flour.
In a bowl, beat the egg yolks with the sugar and the previously melted butter, add the flour and milk, mix and incorporate the egg whites.
Pour the mixture into a previously greased and floured mold.
Bake at 250 °C for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool to unmold.
In a skillet: it is suggested to divide the mixture into two greased and floured covered skillets, cook over low-medium heat for 10 to 15 minutes or until a toothpick inserted comes out clean. Remove from heat and let cool to unmold.
Once the cake is cool, poke it a bit with a toothpick or fork, add some syrup and the chopped pineapple on top and between the layers if it’s a skillet cake.
For the frosting: beat the cream, powdered sugar, and vanilla, then let cool. Place a bit on top of the chopped pineapple.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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