- 3 tbsp shortening or margarine
- 1/2 cup plus 2 tbsp brown sugar
- 3 pineapple rings from a can, cut in half
- 4 eggs, separated
- 1/2 cup sugar, divided
- 9 tbsp rice flour
- 1/4 tsp salt
- 1 1/2 tsp lemon juice
Separate eggs, and beat egg whites until frothy. Add 3 tablespoons sugar and beat until stiff, but not dry. Sift in 6 tablespoons sugar and beat until stiff again.
Sift together the rice flour, remaining sugar and salt and set aside.
Beat egg yolks until thick and lemon colored. Add lemon juice and flour mixture. Beat only until smooth.
Add a small amount of beaten egg whites to yolk mixture and stir until blended.
Fold in remaining egg whites with rubber spatula.
Pour batter over pineapple.
Bake at 350 degrees F. for 25 to 30 minutes. Let stand 5 minutes. Turn upside down.
More gluten-free cake recipes:
Gluten-free German Chocolate Cake Recipe
Gluten-Free Carob Devil's Food Cake
Gluten-free Wheat-free Spice Cake
Basic White Cake, Gluten-free
Gluten-free Pineapple Upside-down Cake
Gluten-free Banana Cake