Pineapple Upside Down Cake

For the Topping:
Granulated Sugar; 1 1/2 cups
Water: 1/4 cup
Butter: 3 tbsp

For the Cake:
Pineapple Rings: 8
All Purpose Flour: 2 1/2 cups
Slat; 1/4 tsp
Baking Powder; 2 tsp
Butter: 1/2 cup or 1 stick
Sugar: 1 cup
Vanilla Essence; 1 tsp
Eggs: 3
Milk: 1/2 cup

Preheat Oven to 180 C
Grease and Flour a medium and a small baking tray (pls do not use spring foam)

Heat the sugar and water on medium high.
Boil till you get a golden yellow colour.
You can swirl the pan but DO NOT stir with a spoon.
When the desired colour is reached, add the 3 tbsp butter and swirl the pan.
Take off fire.

Pour this on the baking tray.
Arrange Pineapple slices on this and keep aside while we make the batter

The Batter:
Separate the egg whites and yolk.
Whisk the egg whites stiff.
Beat the butter and sugar till light and fluffy.
Add egg yolks and vanilla essence and beat well.
Now add the flour and milk alternately.
Fold in the egg whites and combine till no white streaks are found
Pour this batter over the arranged pineapple sllices.
Bake till done ( a toothpick inserted should come out clean)
Let it cool and then invert it over a platter.
Slice and serve