Pineapple Skillet Sponge Cake
Source of Recipe
THE MAMA'S COOK BOOK - Mildred Smith
Recipe Introduction
The MAMA'S COOK BOOK was prepared by the Pre-School Group of the Louisville (Georgia) Parent Teacher Association many years ago when most women knew the ins and outs of cooking. Therefore part of the directions are sometimes left out.
List of Ingredients
3 egg yolks
1 1/2 cups sugar
1/2 cup hot pineapple juice
1 1/2 cups cake flour
1/4 tsp. salt
1 tsp. baking powder
3 stiff beaten egg whites
Recipe
In a heavyskillet melt 2 tbsp. butter and add 3/4 cup of brown sugar. Arrange 7 slices of pineappe over mixture, place whole nut meats between pineapple slices and a cherry in the center of each pineapple slice. Pour over this the following batter.
Beat egg yolks until thick and lemon colored, add 1/2 cup sugar and continue beating. Add pineapple juice then fold in remaining cup of sugar, sifted with four, salt and baking powder. Beat well and fold in egg whites. Pour over pineapple in skillet and bake in a moderate oven (325) 45 minutes. Cool and turn out on a large platter, pineapple side up. Serve with whip cream.
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