Pineapple upside down cake

Pineapple upside down cake 
Ingredients for base
Butter 2 ounces
Brown sugar 3 ounces
Pineapples rings 1 can
Glazed cherries 7 to 8 optional
Flaked almonds 3 tbsp optional

Ingredients for cake
Caster sugar 200 gm or 1 cup
Eggs 3 separated
Butter 6 ounce
Pineapple syrup ¼ cup
Pineapple essence ½ tsp
Self raising flour 6 ounces sifted
Baking powder 1 tsp heaped

Method
* Preheat oven to 180 degree C, grease and baseline a deep 8 inch round tin.
* Melt 2 ounce butter in a sauce pan, pour into the prepared tin and sprinkle the brown sugar on it, arrange the pineapple rings, put the glazed cherries in the center of each pineapple, and sprinkle almonds which I skipped.

Method for cake
* Beat butter and caster sugar in bowl gradually beat in the egg yolk add pineapple juice, essence, sift the flour, baking powder and salt into the butter mixture and fold.
* In a cleaned bowl beat the egg white until stiff, fold into the cream mixture, spoon the mixture over pineapple base bake for 30 to 35 minutes remove the cake from oven leave to cool and over turn on serving plate.