Pineapple Butter Cake

Ingredients:

(A)

4 egg whites, bring to room temperature

40g caster sugar

(B)  Lightly beat:

180g butter, softened at room temperature

50g caster sugar

(C)  Sift together:

4 egg yolks, bring to room temperature

1/2 tsp vanilla extract

(D)  Sift together:

180g self-raising flour

20g milk powder

(E) Mixed together:

45g pineapple juice 

10g condensed milk
3 tbsp (canned) crushed pineapple, drained

• Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and sugar until light and pale in colour.
• Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
• Add in sifted flour and milk powder (D) and coconut milk mixture (E) in 3 additions, starting and ending with flour mixture. Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
• Serve warm.